Chicken Foil Packets with Couscous
Ingredients
- 3 cloves garlic (finely minced)
- 2 tablespoons ⅓ less fat cream cheese (at room temperature)
- 2 tablespoons grated Parmesan cheese (divided)
- ⅓ cup + ¼ cup low sodium chicken broth (divided)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 6 ounce chicken breast (cut into 1” cubes)
- ⅓ cup uncooked pearl couscous (I used tri color )
- 1 tablespoon fresh basil (chopped)
Instructions
- 1
If using the oven: Preheat oven to 375°F.
- 2
If using the grill to cook: Preheat grill to 400°F this should take at least 10 minutes while you prep the rest. (The temp will reduce slightly when you open the lid)
10 min - 3
In a bullet blender or large bowl thoroughly mix cream cheese, 1 tablespoon parmesan cheese, garlic, ⅓ cup chicken broth, salt and pepper until combined. Add chicken breast and couscous, gently stir. The liquid will absorb.
- 4
Tear off a 12-inch pieces of heavy duty foil and fold into pocket-like shape; transfer to an oven-safe or grill safe baking sheet.
- 5
Spoon the chicken and couscous in the center of the foil. Bring two ends up and over the chicken and crimp to close. Crimp sides so everything is completely enclosed.
- 6
Carefully place the foil packet and sheet pan on one side of the grill and turn the burners below the packets down to low. Close the lid. Cook for 15 minutes at 350°F to 375°F. Remove the foil packets to the rimmed baking sheet and let sit for 5 minutes before opening. Check chicken for doneness, if needs more time or if you have trouble keeping the grill to temp, re-seal and add 5 minutes more.
15 min - 7
Carefully open the foil packets, there will be hot steam trapped inside so use caution while opening.
- 8
Stir in the remaining broth and fluff with a fork, top with basil and parmesan before serving.
Nutrition
Per serving (based on 1 servings)
