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.

IMG 4658

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


Advertisements

March Improv Challenge: Potato Goat Cheese Gratin

So I was perusing the foodie blogoshpere, and stumbled upon The Frugal Antics of a Harried Homemaker.  I thought the name of her blog was hysterical, and then I saw her Improv challenge.  This sounded like too much fun.  Basically a theme is given, which is two assigned ingredients, then it is up to the bloggers to let the creative juices flow, and see what they can come up with.  Then on the third Thursday of the month, we will all publish our new recipes based on the theme.  I decided I had to get in on the action.

Improv Challenge

So I will say, this recipe is really improv.  I had a sweet potato and some white potatoes laying around, and I was really in the mood for goat cheese.  So after digging around for some sort of scalloped, au gratin potato recipe idea for inspiration, I found Gratin Dauphinois (Scalloped Potatoes with Cheese) from Cooking Light.  I did a little tweaking, and this is what I threw together.

Potato Goat Cheese Gratin

It was yummy – a little sweet, a little salty, creamy, tangy.  We all ate the leftovers with dinner the next night, and I had the last little bit the following day for lunch.  The Bug was a fan, too.

Slice of Potato Goat Cheese Gratin

Since I really did pull this together off the cuff (I didn’t have much time, since I only recently found out about the challenge), it could still use a tweak or two.  I think next time I would not put the goat cheese in the milk, and would instead just crumble it on top of each potato layer, in order to get pockets of the tangy goat cheese.  If I try this and update it (and get some better photos – I had two hungry boys and a steak getting cold, so was in a rush), I will let you know.  But it was really good as-is, especially with a steak perfectly grilled by The Hubby.

Potato Goat Cheese Gratin with Steak and Asparagus

If you like what you see here, I’d love for you to subscribe to updates by email, “Like” me on Facebook, or follow me on Twitter.  Also, make sure you check out the links below to see what the other Improvers came up with.

Potato Goat Cheese Gratin

Based on Gratin Dauphinois (Scalloped Potatoes with Cheese) from Cooking Light.

Ingredients

Potato Goat Cheese Gratin vertical1 garlic clove, halved

4 ounces goat cheese

1 cup milk (I used 2% because that is what I had)

3-4 sprigs fresh thyme

About 1 1/2 to 1 3/4 lbs white potatoes and/or sweet potatoes (I used one large sweet potato, and the rest white potatoes), sliced 1/8 in. thick

1 1/2 T olive oil

3/4 t kosher salt

black pepper

Directions

1.  Preheat your oven to 450°F.  Spray a 9 inch round glass pie plate with olive oil or cooking spray.  Rub with the cut sides of the garlic. Discard the garlic.

2.  In a pan, combine 2 oz. of the goat cheese, the milk and the thyme, and bring to a boil.  Remove from heat.

3. While the milk is heating, layer one-third of the potato slices in the pie plate, drizzle with 1/2 T olive oil, 1/4 t. salt, and black pepper.  Repeat with two more layers of potatoes (I uses half of the white potatoes for my first layer, then the sweet potatoes, and finally another layer of white potatoes).

4.  Pour the milk mixture over the top of the potatoes, and lay the thyme sprigs on top.

5.  Cover with aluminum foil and bake for 20 minutes.

6.  Uncover, crumble the remaining 2 oz. of goat cheese and sprinkle on the top.

7.  Bake uncovered for another 20-25 minutes, or until the potatoes are tender and the cheese starts to brown.

Enjoy!

Potato Goat Cheese Gratin Closeup