Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Yield: 4 servings
½ cup vegetable oil
¼ cup cider vinegar
1 tablespoon garlic powder
1 teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried basil
½ teaspoon dried thyme
4 eaches skinless, boneless chicken breast halves
4 large potatoes, peeled and cut into 1/4-inch slices
2 large onions, cut into 1/4 inch thick slices
2 large green bell pepper, cut into 1/4 inch strips
2 cups sliced button mushrooms
Preheat an outdoor grill for medium-high heat.
Stir together the vegetable oil, cider vinegar, garlic powder, black
pepper, salt, basil, and thyme in a bowl; set aside.
Lay out 4 12×12 inch squares of aluminum foil. Place 1 chicken breast
in the center of each square, top with potatoes, onions, bell peppers, and
mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the
ingredients to form four sealed packets.
Grill the packets on the preheated grill for 30 to 40 minutes, until the
internal temperature of the chicken breasts reaches 170 degrees F (75
719.7 calories; protein 34.5g 69% DV; carbohydrates 79g 26% DV; fat 30.7g
47% DV; cholesterol 64.6mg 22% DV; sodium 378.6mg 15% DV.