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BBQ Chicken & Cheddar Foil Packet DinnerBBQ Chicken & Cheddar Foil Packet Dinner

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

September 15, 2013

 

Yield: 4 servings

 

Ingredients

  • 3 T. barbeque sauce
  • 4 small boneless, skinless chicken breast halves (1 pound)
  • 2 small unpeeled red potatoes, thinly sliced
  • 1 red or green bell pepper, seeded and sliced
  • 1 green onion, finely chopped
  • tsp. salt
  • tsp. black pepper
  • 1 C. shredded reduced-fat Cheddar cheese

 

Directions

  1. Preheat oven to 375 degrees. Place foil sheet, approximately 12-by-12 inches, on a work surface. Spoon about 1 tsp. of the barbeque sauce in the center of the foil. 
  2. Place one chicken breast half over barbeque sauce and spread another tsp. of sauce over chicken. 
  3. Top with quarter of the potato, bell pepper and onion.  Sprinkle with a little of the salt and pepper. 
  4. Fold foil in half to cover contents; make narrow folds along edges to seal. 
  5. Repeat with remaining ingredients to assemble three more packets. 
  6. Place the four packets on a baking sheet and bake for 35 minutes. 
  7. Open foil packets with scissors and carefully pull back edges as contents may be very hot. Sprinkle a quarter of the cheese over the top of each chicken breast and return to oven, unsealed for two minutes or until cheese is melted. 
  8. With a spatula, transfer the contents of each packet onto individual serving plates.

 

Nutrition Information

Calories: 290
Carbohydrates: 21 grams
Protein: 38 grams
Fat: 4.5 grams
Saturated Fat: 2.5 mg
Fiber: 2 grams


 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Monday, September 16, 2013