Lemony Chicken Foil Packets and Firing Up the Grill

The Bug at the Grill

It’s March, and I am grilling.  That never happens!  This has been the weirdest winter, and being somebody who is always cold and hates being cold, I am not complaining.  It would have been nice to have one good snowstorm, so that I could get a chance to play in the snow with The Bug, since he was not even walking last winter.  And since I spent good money on snow pants and boots, because if you don’t buy them in October, there will inevitably be a blizzard in December, at which time all of the snow pants and boots are gone, and you are left deciding on what swimsuit you want for the summer.  But that is neither here nor there.

Back to grilling.  The Hubby loves meat, especially grilled meat.  So sometimes, even in the coldest winters, he will go outside and grill a steak on a Saturday night.  He has even been known to dig a path through the snow to get to the grill.  Not me.  I wait until I can go outside in a tee shirt and flip flops before I am going to go outside of my nice, cozy kitchen to cook dinner.  Seventy degrees in March calls for cooking dinner on the grill.  So I threw together these tasty little packets, tossed them on the grill went inside to set the table, play with The Bug and say Hi to The Hubby.  Then 20 minutes later, dinner was on the table.

Lemony Chicken Packets Collage

If you don’t have a grill, don’t know how to use your grill, or, you know, live in North Dakota where it is too cold to grill, especially in March, you can always throw the packets in the oven.The Greek yogurt and lemon juice marinade give the chicken so much flavor, and help to create a little lemony sauce and some steam to cook the poatoes nice and soft, and the green beans still slightly crisp.

I didn’t get a picture, but The Bug was a fan!  Well, truthfully, he did not eat the beans.  Even when I put ketchup on them (yes, he is one of those kids who will eat anything with ketchup – but I do make my own.  I’ll get to that in another post).  For some reason, he will eat green beans at school, but at home, he won’t go near them.  Whatever.  Potatoes are always a hit, but he can be picky about meats.  And this chicken was so tender and flavorful that he devoured almost as much as I ate!  The Hubby isn’t the biggest fan of green beans, but he indulged me when I want them sometimes, and he thought they were pretty good.

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Don’t miss today’s Friday Fun!

Do you ever grill in cold weather?  What is your favorite thing to make on the grill?

Lemony Chicken Foil Packets with Parmesan Green Beans and Potatoes(serves 4)

Ingredients

4 chicken breasts

1/4 c Greek yogurt (I use Chobani)

1 lemon

3-4 sprigs of fresh thyme (or some dried thyme, I’d say about 1/4 t)

1 clove of garlic

2 t kosher salt, divided

freshly ground black pepper

1 lb. red potatoes, slice about 1/4 in. thick

1 lb green beans

1 T olive oil

1/4 c parmesan cheese

4T water

Directions

1.  Before making the marinade, zest the lemon before you cut it and squeeze it for the juice.

2.  Make the marinade by combining the Greek yogurt, the juice of one lemon, thyme, garlic, 1 t salt , and a few grinds of pepper in a bowl or plastic bag.

3.  Add the chicken breasts and let marinate for at least 20-30 minutes, but the longer the better.

4. Toss the potatoes, green beans, olive oil, parmesan cheese, 1 t salt, a few grinds of pepper, and the reserved lemon zest.

5.  Take four squares of heavy-duty aluminum foil, or a double layer of regular aluminum foil, and spray the dull side with olive oil or coking spray.

6.  Divide the potatoes and beans evenly between the packets. Or you could be as meticulous as me, and start with a layer of potato slices, then put the green beans on top.

7.  Lay one chicken breast on top of the potatoes and beans in each packet.

8.  Fold up the foil into pouch, and before sealing, at 1 T water to each packet.

9.  Put on a medium to medium-high grill for about 20 minutes, or until potatoes are soft and chicken is cooked through. (Or you could put it in a 350F oven, probably for about 25-30 minutes).

10.  Open up your packets and serve.

Enjoy!

IMG 4660 with text

This recipe was shared with:

Amee’s Savory Dish Fit and Fabulous Friday 3/23/12

Addicted to Recipes’ Scrumptious Sunday Link Party #4


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Lemon Parmesan Roasted Broccoli – Best Supporting Actor (Simple Side Dish)

Like the Oscar acceptance speeches, I am going to keep this one short.  The past few days, I have posted the pot roast and mashed potatoes from my Oscar Night meal for some of my leading men.  I made them happy, but being a good granddaughter, daughter, wife, and mother, I also want to keep them all healthy.  So I knew that I had to work a green vegetable into the meal.  Since they were being my guinea pigs for the other parts of the meal, I figured I would stick with a tried and true recipe.  I’ll call this the Best Supporting Actor of the evening, since it complemented, but didn’t but didn’t stand in the way of the Lead Actor and Actress.  And, for The Bug, it was a scene stealer.  He loves broccoli, and usually eats it like it is candy, especially when it is roasted.  I think it has something to do with my insane cravings for Wendy’s Broccoli Cheese Baked Potatoes and Panera’s Broccoli Cheese Soup when I was pregnant.

The Bug and The Hubby (and most of my family), like their broccoli fairly soft, so you’ll see that I steam it a bit before roasting it.  If you like it a little firmer, you can just skip the steaming part, and maybe just roast it a bit longer.  Mmm, the browned cheese and edges of the broccoli give it a toasty, nutty flavor, and the lemon adds a bit of tang.  It is simple enough veggie side dish to make any day of the week, but special enough for a Sunday dinner.  And it is one of our faves, so I hope you like it too.

This recipe shared with:

Lemon Parmesan Roasted Broccoli

Ingredients

5-6 cups fresh broccoli florets (about 3 heads, a little less than a pound)Lemon Parmesan Roasted Broccoli Prep

1 lemon

1/2 T olive oil

1/2 t salt

freshly ground pepper

3 T parmesan cheese (I like to use a good parmigiano reggiano – ugh!  I sound like the Barefoot Contessa!)

Directions

1.  Preheat the oven to 450ºF.  Lemon Parmesan Roasted Broccoli

2.  Steam the broccoli until it is slightly tender.

3.  Zest the lemon and set aside about 1/2 T of the zest.

4.  Toss the broccoli with the juice from the lemon, olive oil, salt, and pepper, and put in a glass or ceramic baking dish that has been sprayed with olive oil or cooking spray.

5.  Sprinkle the parmesan and lemon zest over the broccoli.

6.  Roast in the oven for 15-20 minutes, or until the broccoli is as soft as you like it, and the cheese and edges of the broccoli are browned and crispy.

7.  Enjoy!

Lemon Parmesan Roasted Broccoli Close-Up