One dish dinners like our Chicken, Broccoli & Yam Campfire Foil-Pack Dinner are probably the easiest way to prepare a smorgasbord of vegetables without lots of clean up.
It’a all about perspective for me. If I can cook our favorite foods without a big mess in the kitchen, count me in! Foil pack dinners allow you to do just that!
Benefits of Foil-Pack cooking
You can personalize each foil packet for picky eaters!
Prepare a nice vegetable packed meal at your campsite or in your hotel kitchen on vacation without needing a bunch of pots and pans
Can be cooked on the grill, in the oven, campfire style or even in the Crockpot
You can cook with or without meat
Folding the foil
There is no magic formula for folding the foil. The goal is to contain and cover the food during the cooking process.
I use two long pieces of heavy duty foil. I lay one piece of foil out on the counter and the lay the second piece across it like a cross. I highly recommend using a good name brand foil for Campfire Foil Packet dinners. The less expensive brands are too thin.
Adding the meat and vegetables
Spray the foil with non-stick spray.
Then place the ingredients into the center as shown above. I usually put the meat on the bottom and surround it with our vegetables. When you close up the foil, the vegetables will pile on top of the meat.
Closing the foil packet
Then bring the top foil up to join the two ends taking care to keep the sides up by shaping. Now bring up the other piece doing the same and fold the tops down but not tight. You will want to have room for air to circulate during cooking time.
I place mine in a pan when I bake them in the oven. I always cook my foil packet dinners in the oven at 350° and check them at 30 minutes. Most foil packet dinners take closer to 45 minutes to cook in the oven and on the grill.
You can place your foil packets directly onto the grill.
- 1 or 2 Boneless, skinless chicken thighs
- ¼ cup Yams, peeled and sliced into thin rounds
- ¼ cup Broccoli
- ¼ cup Mushrooms, whole or sliced
- ½ small onion, peeled and sliced
- Dash of Salt
- Dash of Pepper
- 2 Tbsp. Brown Sugar
- ¼ tsp Cinnamon
- Toss the cut yams in a ziploc bag with brown sugar and cinnamon mixture to coat well.
- Lay two pieces of foil out across one another like a cross.
- Layer the meat and vegetables onto the foil.
- Season with salt & pepper
- Close the foil to seal, leaving space around the food for air to circulate during cooking time.
- Cook on grill or in oven at 350° for about 30-45 minutes or until chicken is done..
- This recipe is for One. Simply do the same for each foil packet
This was the first time I added yams to our foil packet dinner. I usually prepare my Campfire Chicken & Veggie Foil Packet Dinner recipe which has carrots and corn-on-the-cob. That recipe is a summer favorite at our dinner table.
I love yams just about any way you can cook them. It made perfect sense to me that I needed to experiment with adding them to one of our favorite summer dinners. We also wanted the broccoli so I went for it and added them both!
Yams cook slow so it’s important to slice them thin. The broccoli actually cooks fast so I recommend placing the broccoli in the foil packet last so that it’s on top.
By tossing the yams in a ziploc bag with brown sugar and cinnamon mixture, they are seasoned separately. Just a smidgen of that sweetness rubbed off onto the other vegetables which frankly created a sweet and savory scrumptious flavor.
I prefer to place my foil packet dinner onto a plate. I never eat the whole thing. I usually save some for lunch the next day. I am a self appointed leftover’s for lunch queen!
My hubby enjoys eating his foil packet dinner right out of the foil. He loves balling up the foil and tossing it into the trash so he can proclaim that he has cleaned the kitchen after dinner.
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