4 boneless, skinless chicken breasts (pounded to an even thickness) OR 4-6 boneless, skinless chicken thighs
1 large bundle of asparagus (about 1 pound) OR about a pound of fresh broccoli florests
2 lemons, one juiced and one sliced thin
1 tsp minced garlic (1 garlic clove)
3 TBS butter, melted
1 to 1-1/2 tsp Italian seasons
salt and pepper to taste
*IF POSSIBLE, make packets earlier in the day for the flavors to marinate and then cook at dinner time. Also delicious if you make and bake immediately.
Rinse asparagus and trim ends. Cut stalks in half.
Lay out as many foil squares as needed. (I used 8 thighs so used 8 foil squares.) Place a piece of chicken in the center of each square.
Divide the asparagus (or broccoli) among each foil pack.
In a small bowl, combine the melted butter, garlic, lemon juice, and Italian seasoning. Brush over the chicken and asparagus. (I just spooned/drizzled it on top.) Sprinkle with salt and pepper if desired.
Tuck in the lemon slices.
Fold up the foil to close off the pack.
Grill over medium-high heat for 7-9 minutes each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.
(I served this with rice. The juices were delicious with the rice.)
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