Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups fresh broccoli florets
  • 2 cups baby gold potatoes, quartered into small pieces
  • 1 cup sliced carrots
  • 3 tbsp extra virgin olive oil
  • 3 tbsp dried ranch seasoning mix
  • 2 cloves garlic, minced
  • 1/2 tsp cracked black pepper
  • 1/4 tsp sea salt

Instructions:

  1. Combine cubed chicken, quartered potatoes, broccoli, and carrots in a large mixing bowl.
  2. Drizzle olive oil over the mixture. Note: Oil acts as the glue for the spices.
  3. Sprinkle in ranch seasoning, minced garlic, black pepper, and salt.
  4. Toss thoroughly until every piece is fully coated and glossy.
  5. Tear four large sheets of heavy duty aluminum foil (12x18 inches).
  6. Divide the mixture evenly among the four sheets.
  7. Fold the sides upward and pinch the top edges tightly to create a sealed pouch. Note: Leave a small air pocket for steam circulation.
  8. Place packets on a baking sheet.
  9. Cook at 400°F (200°C) for 20–25 minutes until potatoes are fork tender.
  10. Let the packets rest for 5 minutes before opening.