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In the fast-paced world we live in, finding meals that are both easy to prepare and packed with flavor can often feel like a daunting task. Enter Ranch Chicken and Veggie Foil Packs—a delightful fusion of tender chicken, vibrant vegetables, and zesty ranch seasoning, all conveniently cooked in a foil pack. This dish not only streamlines the cooking process but also infuses your meal with the comforting flavors of ranch dressing, making it a perfect choice for busy weeknights or casual weekend gatherings. In this article, we will explore the recipe in detail, from ingredients to cooking techniques, while also discussing the benefits of foil pack cooking and offering suggestions for customization.

Ranch Chicken and Veggie Foil Packs

Discover the simplicity of Ranch Chicken and Veggie Foil Packs, a delicious meal that combines tender chicken, vibrant veggies, and zesty ranch seasoning—all cooked in convenient foil packs. Perfect for busy weeknights or gatherings, this cooking method locks in moisture and flavor, making cleanup a breeze. With endless customization options for ingredients and seasonings, you'll enjoy a satisfying dish that fits any taste. Explore this easy recipe and elevate your meal prep today!
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Ingredients
  

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

2 cups baby potatoes, halved

1 cup bell peppers (any color), sliced

1 cup zucchini, sliced

1 cup cherry tomatoes, halved

1 packet (about 1 oz) ranch seasoning mix

3 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped for garnish (optional)

Aluminum foil

Instructions
 

Preheat and Prepare Foil: Preheat your grill to medium-high heat (or your oven to 425°F). Cut 4 sheets of aluminum foil, each about 12 inches long.

    Mix the Marinade: In a large mixing bowl, combine the chicken pieces with olive oil, ranch seasoning, salt, and pepper. Toss until the chicken is well coated.

      Prepare the Veggies: Add the halved baby potatoes, sliced bell peppers, zucchini, and cherry tomatoes to the bowl. Toss everything together until the vegetables are coated with the seasoning.

        Assemble the Foil Packs: Divide the chicken and vegetable mixture evenly among the 4 sheets of foil. Make sure to keep everything in the center of the foil but leave enough space around the edges to fold the foil closed.

          Seal the Packs: To seal the foil packs, fold up the sides tightly and then fold over the top to create a sealed packet. Make sure there's enough space inside for steaming.

            Cook the Packs: Place the foil packs on the grill or in the oven. Cook for about 25-30 minutes. If using grill, you can flip the packs halfway through cooking for even heat distribution.

              Check for Doneness: Carefully open one of the foil packs to check that the chicken is cooked through (internal temperature should reach 165°F) and that the potatoes are tender.

                Serve: Once done, carefully remove the foil packs and let them cool for a minute. Open the packs carefully to avoid steam. Garnish with fresh parsley if desired and serve hot.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings