This easy to make dish is great for a barbecue party or just dining alone.
|2 tbsp||(30 mL) Olive oil, divided|
|2||Small potatoes, quartered (or 6 fingerling potatoes, halved)|
|1||Small onion, thinly slice|
|2||Cloves garlic, thinly sliced|
|1 cup||(250 mL) Baby spinach|
|Maple Leaf® Prime® Naturally Boneless Skinless Chicken Breast Portions|
|.5 cup||(125 mL) Cherry tomatoes, halved|
|.25 cup||(60 mL) Crumbled Feta cheese|
|1 tbsp||(15 mL) Chopped fresh dill|
|2 tsp||(10 mL) Lemon juice|
|Salt and pepper|
PREPARE BBQ for indirect grilling by heating outer burners to high heat. You want heat on either side of the grill space in which you are cooking.
TEAR off two 10” (25 cm) lengths of aluminum foil.
Drizzle 1 tsp (5 mL) olive oil over the middle of each piece of foil. Place half the potatoes, onions, garlic, spinach and a 1 chicken breast on top of oil on foil. Season with salt and pepper. Top each with half the tomatoes, Feta and dill. Drizzle each with lemon juice and remaining olive oil.
WRAP foil over ingredients and seal. Place parcels on the grill over indirect heat and cook for 25-30 minutes or until the internal temperature of the chicken has reached 165°F (74°C). Carefully unwrap and serve.
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