I have a confession to make. I don’t like to eat my vegetables. Luckily my children haven’t noticed yet that I give myself a *small* helping of peas with dinner. I wonder if that saying ‘do as I say and not what I do’ will have any influence in this case. Probably not. Well, this is one meal where it's easy for me to be a good example - I actually gobble up my veggies in this teriyaki dinner and love it. It’s marvelous! I have been loving this dinner idea ever since my sister-in-law, Emily, introduced me to it. All the veggies are steamed in the tinfoil packets with the teriyaki chicken, so when it’s time to eat, we open up our packets and pour the chicken, vegetables, and juice over a bowl of rice for a delicious and wholesome meal. Love it! There’s no mess and no trouble, and it helps me enjoy my veggies! Plus I regularly clear out all the leftover vegetables in the fridge. Seriously a big WIN. I hope you enjoy!
Chicken Teriyaki Tinfoil Dinner
Submitted by Erin ~ thesisterscafe.com
4 chicken breasts
Veri Veri Teriyaki sauce (the best!)
About 6 cups of any combination of vegetables – my favorites are broccoli, carrots, white onion, and red bell peppers, plus I usually add whatever else I have on hand (such as sweet potatoes, celery, or zucchini).
Hoisin sauce
Olive oil
Cut up the chicken breasts into bite-sized chunks. Pour some teriyaki sauce over them and marinate for a few hours or overnight. Cut up all the vegetables into large chunks. (For instance, I will peel one medium carrot and cut it into 3 or 4 pieces.) Toss the vegetables with a few tablespoons of olive oil and a few tablespoons of hoisin sauce until they are coated.
Place four or five large rectangles of tin foil on the counter and divide the chicken among them. Divide the vegetables among them, stacking the vegetables on top of the chicken in the middle. Seal the packets by bringing up opposite sides and folding them together, making a cylinder. Then fold up the ends, pouring some leftover teriyaki marinade into the packets before sealing them.
Place packets on a cookie sheet and bake at 350 for about 40 minutes to an hour. Check for doneness by opening up a packet and checking the veggies and chicken.
Put brown rice on the stove to cook at the same time as you place the packets in the oven.
Serve packet contents (including juice) over bowls of rice.
Super yummy! I love regular tin foil dinners but never thought to do one with chicken and veggies. I do my tin foil dinners on the grill, I'm guess this would work too. Perfect for summer! Thanks for the great recipe :)
ReplyDeleteI am SO looking forward to trying this! Looks yummy, healthy, and easy...a great combomation!
ReplyDeleteI'm havin twins next week. Could I freeze this meal?
ReplyDeleteHey Marci,
ReplyDeleteI actually don't think this would work well frozen. But I did a post about freezer meals a couple years ago when I was preparing for a baby. You can see the post here:
http://www.thesisterscafe.com/2010/08/freezer-meals-2
I had a baby two months ago and I made a lot of freezer meals again. I also made meatballs and put them in freezer ziplocks, and I made 8x8 pans of au gratin potatoes for sides and put them in the freezer, and I made a bunch of 'freezer burritos' which I will post the recipe for soon. I think having freezer meals is such a lifesaver after a baby! Let me know if you have any questions as you make freezer meals! And congratulations!
- Erin
I was just surfing the web looking for yummy tinfoil recipes and who's site do I stumble upon? I saw the picture of your mom on the side and was like huh??? Cool site. I hope it's doing well.
ReplyDeleteAndrea (Newton) Bangerter
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