Bacon Ranch Chicken and Veggies Foil Packets

Chicken Bacon Ranch Foil Packets

Bacon Ranch Chicken and Veggies Foil Packets

This Bacon Ranch Chicken and Veggie Foil Packets recipe comes together in no time at all and packs in the flavor with a healthy dose of veggies to boot!

Bacon Ranch Chicken and Veggies Foil Packets

Bacon Ranch Chicken and Veggies Foil Packets Ingredients:

  • 1 Lb. Chicken Breast (boneless; skinless), cut into 1” pieces
  • 4 Bacon Strips
  • 3/4 of 1 Packet Ranch Dressing Powder Mix
  • 2 C. Fresh Cauliflower Florets
  • 2 C. Fresh Broccoli Florets
  • 3/4 C. Shredded Cheddar Cheese
  • 2 Tbsp. Extra Virgin Olive Oil (divided in half)
  • 1/2 tsp. Ground Black Pepper
  • 1/4 tsp. Himalayan Pink Salt
  • 2 Cups Fresh Spinach
  • 2 ears corn on the cob, halved

 

Bacon Ranch Chicken and Veggies Foil Packets

Bacon Ranch Chicken and Veggies Foil Packets

Bacon Ranch Chicken and Veggies Foil Packets

Chicken Bacon Ranch Foil Packets

Bacon Ranch Chicken and Veggies Foil Packets
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Bacon Ranch Chicken and Veggies Foil Packets

This Bacon Ranch Chicken and Veggie Foil Packets recipe comes together in no time at all and packs in the flavor with a healthy dose of veggies to boot!
Course dinner, Lunch, Main Course
Cuisine American
Keyword Bacon, Chicken, Meal Prep
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 meals
Calories 484

Ingredients

  • 1 Lb. Chicken Breast boneless; skinless, cut into 1” pieces
  • 4 Bacon Strips
  • 3/4 of 1 Packet Ranch Dressing Powder Mix
  • 2 Fresh Cauliflower Florets
  • 2 Fresh Broccoli Florets
  • 3/4 Shredded Cheddar Cheese
  • 2 Tbsp. Extra Virgin Olive Oil divided in half
  • 1/2 tsp. Ground Black Pepper
  • 1/4 tsp. Himalayan Pink Salt
  • 2 Cups Fresh Spinach
  • 2 ears corn on the cob halved

Instructions

  • Preheat oven to 375℉ and cut 4 sheets of foil that are ~6”-8” wide — set aside.
  • Place bacon strips on foil-lined baking sheet — bake until crispy, then remove from oven.
  • While the bacon crisps up, prepare the veggies by tossing cauliflower and broccoli in 1 tablespoon of extra virgin olive oil, salt, and pepper until coated. Place an equal amount of veggies onto each pre-cut foil sheet. Set aside.
  • Next, toss chicken breast in remaining 1 tablespoon of olive oil until coated. Then, add ranch dressing powder mix and toss until chicken is coated. Place equal amount of chicken on top of the veggies.
  • Top with cheddar cheese and tear up or cut up bacon strips (roughly one strip per foil packeand sprinkle on top.
  • Pull up foil edges and pinch/roll together edges to make a seal for the packet. Place sealed foil packets onto a baking sheet, on middle oven rack. Bake for 30—35 minutes, or until chicken has reached internal temperature of 165℉ and is cooked through. Be careful as you unwrap finished foil packets as there will be lots of steam! **Alternatively: Place foil packets on grill heated to medium/high and let cook for 20-25 minutes, or until chicken has cooked through (internal temperature 165℉). Again, be careful as you unwrap finished foil packets as there will be lots of steam!
  • Serve with optional sides, store, and enjoy!

Nutrition

Calories: 484kcal | Carbohydrates: 22.3g | Protein: 49g | Fat: 26.6g | Fiber: 4.3g

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