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Introduction

Ranch Chicken and Veggie Foil Packs

Simplify your weeknight dinners with these delicious Ranch Chicken and Veggie Foil Packs! This easy recipe requires minimal cleanup and features juicy chicken paired with vibrant vegetables, all seasoned with zesty ranch. Perfect for busy families or outdoor grilling, these foil packs lock in flavor and moisture while offering a nutritious one-dish meal. Get creative by customizing the ingredients to suit your tastes and enjoy a hassle-free cooking experience that everyone will love!
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Ingredients
  

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

2 medium zucchinis, sliced into half-moons

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 cup baby carrots, cut in half lengthwise

2 tablespoons ranch seasoning mix (store-bought or homemade)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley or cilantro for garnish (optional)

Aluminum foil (for grilling or baking)

Instructions
 

Preheat Oven/Grill:

    - Oven: Preheat your oven to 400°F (200°C).

      - Grill: Get your grill ready by heating it to medium heat.

        Prepare the Ingredients:

          - In a large mixing bowl, combine the bite-sized chicken pieces, sliced zucchini, diced bell pepper, halved cherry tomatoes, and halved baby carrots. Stir gently to mix the vegetables and chicken evenly.

            Season the Mixture:

              - Drizzle the olive oil over the chicken and veggie mixture.

                - Add the ranch seasoning mix, followed by a sprinkle of salt and pepper.

                  - Toss everything together until all ingredients are well-coated with the oil and seasoning.

                    Prepare Foil Packs:

                      - Cut four pieces of aluminum foil, each measuring approximately 12x18 inches.

                        - Evenly distribute the chicken and vegetable mixture in the center of each foil sheet, keeping the mixture well-packed.

                          Fold the Foil Packs:

                            - Bring the long sides of the foil together, folding them tightly to create a seal.

                              - Next, fold in the short sides over the mixture to ensure everything is securely enclosed, creating a tight packet.

                                Cooking:

                                  - Oven: Place the prepared foil packs on a baking sheet and bake for 25-30 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

                                    - Grill: Position the foil packs directly on the grill. Cook for about 20-25 minutes, turning the packs occasionally, until the chicken is cooked through and the vegetables are tender.

                                      Serve:

                                        - Carefully open the foil packs, being cautious of the hot steam that will escape.

                                          - If desired, garnish with fresh parsley or cilantro for a pop of color and flavor.

                                            - Serve immediately and enjoy your delightful ranch chicken and veggie foil packs!

                                              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                                                Presentation Tips: For an attractive touch, serve the foil packs on individual plates and add a wedge of lemon or lime on the side for an extra burst of freshness.