Lunch / Dinner
Grilled Chicken and Summer Vegetables En Papillote
Cooking in paper (en papillote) is a French technique adapted here for the grill by using aluminum foil.
For the chicken and vegetables—
Preheat grill to high.
Toss potatoes, bell pepper, zucchini, asparagus, and corn with 2 Tbsp.oil, salt, and pepper. To prepare packets, tear a piece of foil to make a 36 x 12-inch sheet. Fold the sheet in half to form an 18 x 12-inch piece, then fold in half again. Repeat to make 3 more foil sheets. Divide vegetable mixture among foil sheets and place on one half of the foil; top with a sprig of thyme.
Rub chicken with 2 Tbsp. oil; season with salt and pepper. Grill over direct heat on one side, uncovered, for 5 minutes just to obtain grill marks. Remove chicken; reduce grill heat to medium. Place chicken on top of vegetables (grilled side up). Loosely fold foil over the filling until the ends meet. Tightly close the three open sides of the packet using a “double fold.” Cook packets on grill over direct heat, covered, until chicken is cooked and potatoes are tender, 12–15 minutes. Prepare vinaigrette while packets cook.
Combine vinegar, shallot, sugar, thyme, mustard, salt, and pepper for the vinaigrette in a bowl while packets are grilling; whisk in oil.
Stir tomatoes and goat cheese into vinaigrette. Drizzle chicken and vegetables with vinaigrette before serving.
Place an herb sprig on the vegetables, then top with a grilled chicken breast. Fold packet and sell foil.
Tightly close the three open sides of the packet using a "double fold"—fold each seam over twice, firmly creasing to seal.
Place packets on grill set at medium heat; cover and cook 12–15 minutes. Packets will puff from the steam inside.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 76mg 25%
Sodium 172mg 7%
Carbs 22g 7%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.