Paprika Chicken Dinner Packets

Perfect recipe for grilled chicken dinner made using Green Giant® green beans.

Paprika Chicken Dinner Packets

GoldMedalRecipe by GoldMedal

Rated 0.0 Stars
12345Rated 0 Stars
12345
(0)

0

1 hour

1 hour

4 servings

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Serving
  • 310
  • 8g
    (Saturated Fat 2g, Trans Fat 0g)
  • 85mg
  • 450mg
  • 26g
    (Dietary Fiber 4g, Sugars 4g)
  • 35g
  • Percent Daily Value*
  • 180%
  • 10%
  • 6%
  • 15%
  • Exchanges
  • 1
  • 4
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Substitution

    If your family likes dark chicken meat, substitute 2 boneless skinless chicken thighs for each chicken breast.

  • Did You Know?

    Paprika, a bright orange-red to deep-red seasoning, is made from sweet red pepper pods and can range in flavor from very mild to quite pungent.

Ingredients

  • 4  boneless skinless chicken breasts (about 1 1/4 lb)
  • 2  cups quartered small red potatoes (4 or 5 potatoes)
  • 1 1/2  cups ready-to-eat baby-cut carrots, cut in half lengthwise
  • 1  cup Green Giant® Valley Fresh Steamers™ frozen cut green beans
  • 1  cup chicken gravy (from 12-oz jar)
  • 2  tablespoons Gold Medal® all-purpose flour
  • 1  teaspoon paprika
  • 1/2  teaspoon dried thyme leaves
  • 2  tablespoons finely chopped fresh parsley

Directions

  1. 1Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place chicken breast on center of each sheet. Top with potatoes, carrots and frozen green beans. In small bowl, mix gravy and flour until well blended. Drizzle over chicken mixture. Sprinkle with paprika and thyme.
  2. 2Bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  3. 3Place packets on grill over medium heat. Cover grill; cook 30 to 40 minutes, rotating packets 1/2 turn after 15 minutes, until juice of chicken is clear when center of thickest part is cut (170°F) and vegetables are tender. Place packets on plates. Cut large X across top of each packet; carefully fold back foil to allow steam to escape. Sprinkle with parsley.

Categories: Course, Main Dishes, Cuisine, Grilling

Add a Comment
Rated 0.0 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel