Ingredients

The following ingredients have 4 Servings
  • 20 ounces chicken thighs (or breasts)
  • salt and pepper to taste
  • 1/2 cup ranch dressing
  • 1/4 teaspoon Sriracha sauce (optional)
  • 1/2 cup carrot (diced)
  • 1/2 cup green beans (chopped)
  • 1/2 cup plum tomatoes (diced)
  • 1/2 cup red onion (diced)
  • 1/2 cup corn kernels

Instruction

  • Lay sheets of aluminum foil on the counter and mist with cooking spray.
  • Place 1-2 chicken thighs, side by side, in the center of each piece of aluminum foil.
  • Sprinkle salt and pepper over the chicken thighs.
  • Combine dressing and sriracha sauce in a small bowl.
  • Spoon 1 Tablespoon of dressing over each portion of chicken thighs.
  • Top each portion of chicken thighs with about 1/2 cup of vegetables
  • Drizzle 1 Tablespoon of dressing over the top of the vegetables.
  • Bring sides of foil up to the center to meet and crimp tightly with a small 1/2 inch fold.
  • Crimp sides tightly with a small 1/2 inch fold, allowing room for air to circulate.