Chicken & Vegetable Foil Packs

Chicken & Vegetable Foil Packs with Thyme-Garlic Butter and Saffron Rice

Fluffy saffron rice with thyme-garlic compound butter infused chicken and fall vegetable packs. 
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 738 Fat: 16g Carbs: 105g Protein: 47g

ABOUT THE DISH

These easy foil packets can be prepared inside or outside during these beautiful fall days. Our chicken and vegetable foil packs are a simple way to enjoy the amazing fall root veggies MN has to offer!

Ingredients
Thyme
Parsnip
Watermelon radish
Zucchini
Russet potato
Jasmine rice
Saffron
Garlic
Butter
Featured Ingredient Partners:
Watermelon radish: Rebel Soil - Litchfield, MN
Russet potato: Hugh's Garden

Cooking terms for this recipe

Mince To cut a food into very small pieces.
COMPOUND BUTTER Mixtures of butter and other ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.

What you need

Aluminum foil

Small pot

Baking sheet

Cooking Instructions

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Step 1: COOK THE RICE

Read through the entire recipe before getting started. Add 1 tbsp. oil to small pot. Add rice and saffron. Cook for 1 min. Add 1 1/3 cups water and stir. Bring to boil, cover and reduce heat to low. Cook for 20 min. Once done, fluff with fork. While rice is cooking move on to mise en place (Step #2).

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Step 2: MISE EN PLACE

Preheat oven to 400ºF. Wash and dry all produce. Bring butter to room temperature. Peel parsnip, slice into 1/4”rounds. Cut potato in half, slice into 1/4” wedges. Cut zucchini in half, slice into 1/2” half moons. Cut radishes into fourths. Remove thyme from sprigs. Mince garlic. Remove chicken breasts from package, rinse and pat dry. Dice into ½” cubes.

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Step 3: MIX COMPOUND BUTTER

Place butter in small mixing bowl. Add thyme, garlic, salt and pepper. Mix until soft and combined, about 1 min. Set aside.

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Step 4: MAKE THE PACKS

Cut 4- 10” squares of aluminum foil. Set 2 on bottom of baking sheet. Divide vegetables and chicken between both foil sheets leaving about 1” uncovered on every end. Dollop compound butter over chicken and vegetable medley. Season with salt and pepper. Place second foil sheet on top and roll corners towards center to seal the packs.

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Step 5: GRILL OR BAKE

Place foil packs on hot grill. Cook covered for 25 minutes. If not using a grill; place baking sheet with the foil packs into pre-heated oven. Bake until tender and fully cooked, about 25 minutes. USDA recommends cooking chicken to an internal temperature of 160ºF.

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Step 6: PLATE YOUR DISH

Divide rice between two plates. Place one foil pack on each plate. Unroll corners to remove top foil and enjoy!