Lemon Chicken & Asparagus Foil Packs
Lemon Chicken & Asparagus Foil Packs requires approximately 30 minutes from start to finish. This recipe serves 4 and costs $3.28 per serving. This main course has 367 calories, 51g of protein, and 15g of fat per serving. 50511 person were impressed by this recipe. Head to the store and pick up asparagus spears, salt and pepper, garlic, and a few other things to make it today. It is brought to you by Creme de la Crumb. It is a good option if you're following a gluten free and primal diet. Overall, this recipe earns an outstanding spoonacular score of 98%. Lemon Parmesan Salmon & Asparagus Foil Packs, Lemon Parmesan Salmon & Asparagus Foil Packs, and Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 large bundle of asparagus spears (about 1 pound)
3 tablespoons butter, melted
4 boneless skinless chicken breasts pounded to even thickness, OR 6-8 boneless skinless chicken thighs (see note)
1 teaspoon minced garlic
1½ teaspoons Italian seasoning
1 lemons, divided
salt and pepper to taste
Equipment:
aluminum foil
grill
Cooking instruction summary:
Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.
Step by step:
1. Lay four 12x12 inch squares of foil out on a flat surface.
2. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.Trim the flat end of the asparagus at 1-2 inches from the end and discard.
3. Cut the remaining spears in half and divided them between the foil packs.Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning.
4. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
