Tangy Chicken Packets


For the Packet:
8 small red potatoes, cubed
1 ½ tsp extra-virgin olive oil
¼ tsp salt
Freshly ground black pepper
1 pound chicken breast, but into strips
2 tsp minced garlic
¼ dried oregano
¼ tsp dried rosemary
1 red bell pepper, sliced into thin rings
4 tsp cold butter

For the vinaigrette:
2 tsp balsamic vinegar
½ tsp Dijon mustard
½ tsp reduced sodium soy sauce
½ tsp honey


  1. Preheat grill on medium-low
  2. Assemble the packets: tear aluminum flil into four sheets, approximately 12X10 inch thick. Lightly coat with cooking spray. Divide potatoes among the foil, drizzle olive oil over potatoes. Sprinkle on salt and pepper.
  3. Toss chicken in a medium bowl with garlic, oregano, and rosemary. Add salt and pepper.
  4. Top each potato evenly with pepper slices and chicken. Slice butter and distribute evenly over chicken.
  5. Fold foil on each side, allowing for a 2X3 inch opening.
  6. Place pouches on the hottest portion of the grill, close lid, and cook for 25 min, or until chicken is cooked and potatoes are fork tender.
  7. Whist together the vinaigrette ingredients together in a small bowl. Add to cooked pouches and enjoy – directly from the pouch!