I recently looked back at some old blog posts and decided to update them with the new recipe format (you know, the printable ones, below). This one from Clean Eating Magazine was one I knew I wanted to update, but also make again because it’s one of those simple, easy-to-clean summer grilling recipes that everyone should try. Believe it or not, both of my children ate this. Have I mentioned they are picky? You say to yourself before having kids; “my kids will eat everything!” but I guarantee that’s never the case. All of a sudden Paige, my “Three-nager” has decided everything but chicken nuggets are “yucky”, and Cameron? He’s been picky since day one. Look forward to a blog post on that coming soon.
Oh yeah, she also loves “donuts” (what she calls bagels). With lots of cream cheese.
Peanut Chicken Foil Pockets
Ingredients
- ¼th cup unsalted natural creamy peanut butter
- ¼ cup light coconut milk**
- 2 Tbsp. rice vinegar
- 2 Tbsp. chopped fresh cilantro leaves, plus additional for garnish
- 1 Tbsp. honey **
- 1 tbsp. fresh lime juice
- 1 tbsp. minced fresh ginger
- 1 tsp. reduced sodium soy sauce
- ½ tsp. red pepper flakes
- 1 clove garlic, mined **
- Olive oil cooking spray
- 12 oz. green beans, trimmed
- 2 sweet potatoes, peeled and diced into similar-sized ½-inch chunks **
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
Instructions
- Preheat grill to medium-high or preheat oven to 450.
- In a medium bowl, whisk together peanut butter, milk, vinegar, 2 Tbsp. cilantro, honey, lime juice, ginger, soy sauce, pepper flakes, and garlic. Add chicken to the bowl and stir to evenly coat the chicken.
- Cut 4 12×16-inch pieces of foil and mist with cooking spray. Divide green beans, and potatoes evenly into the center of each piece of foil. Divide chicken and peanut butter mixture between foil pieces, over top of vegetables. Bring the short edges of the foil together, then fold inward a few times along each long edges to seal.
- Place foil packets directly on the grill or on a large, rimmed baking sheet in the oven. Grill or bake for 25 minutes, until chicken is cooked through and potatoes are tender. Transfer contents of packets (make sure to open the packets slowly, as the steam can be very hot!) to serving bowls and garnish with additional cilantro.
Notes
** If you are following a low FODMAP diet, you can make this recipe with less FODMAPs by replacing the honey with maple syrup, and omitting the garlic. The coconut milk contains FODMAPs but the amount in this recipe shouldn’t be enough to cause problems. You could always use less, if desired (and thin it out with water), also the sweet potatoes can be substituted for red potatoes if you are really sensitive to polyols.
Nutrition Information
Serving size: 1 foil packet Calories: 412 Fat: 15 g Saturated fat: 4.3 g Carbohydrates: 39 g Sugar: 8.3 g Sodium: 119 mg Fiber: 8.7 g Protein: 31 g
I know I already mentioned it, but the fact that this meal is not only tasty, but also created minimal dishes to clean, makes it a winning meal in my book. I hope you enjoy it as much as we did.
