Composition / ingredients
Step-by-step cooking
Step 1:
Peel the carrots and cut them into cubes about six centimeters long.
Step 2:
I cooked potatoes in a uniform. Therefore, I thoroughly washed the skin and rubbed it with a sponge. Instead, the peel of potatoes can simply be cut off with a knife as usual. Cut the tubers in half.
Step 3:
Wash the chicken breast fillet and cut in half. This is necessary in order for the future envelope to fit on the grill.
Step 4:
Next, put the chicken in a regular plastic bag and add spices: paprika, cumin, suneli hops and dried herbs. Add salt and pepper to taste.
Step 5:
Marinate potatoes and carrots in a bag in Dijon mustard, salt and grape vinegar. Meat and vegetables should be marinated for at least two hours. And it is even better to marinate in the morning and fry in the evening.
Step 6:
After this time, remove the small onion from the husk and cut into four parts.
Step 7:
Spread the foil in two layers on the work surface. Put the chicken, potatoes, carrots, onions and cherry tomatoes. Vegetables should not overlap the chicken on either side.
Step 8:
Cover the chicken with two more layers of foil. And pinch the edges tightly, forming a sealed envelope. Place the envelopes on the grill. The temperature of the coals should be the same as for the barbecue. The total cooking time is 20 minutes. The chicken needs to be turned over periodically. After the cooking time has elapsed, place the envelopes directly on the coals for two to three minutes for browning on each side.
The undoubted advantage of this dish is that you do not need to think about the side dish additionally. Chicken in spices and vegetables soaked in saturated meat juice are packaged in foil in portions. Unwrap - and enjoy.
The guests also really liked the fact that this dish is a surprise. Working up an appetite at a picnic, everyone tried to determine by the smell what kind of treat was hidden in foil envelopes.
The main thing in cooking here is not to overdo the chicken breast so that it does not become dry.
I used the breast on the bone, so the taste of the finished dish was more intense than if the chicken was in the form of a boneless fillet.
I know that for many, chicken breast is not the most attractive part of the carcass. Therefore, it can be safely replaced, for example, with thighs on bones. In this case, I would also cook them without skin.
And potato tubers need to be picked up so that they have time to cook while the chicken is baking. I chose potatoes with a diameter of no more than three centimeters.
To further reduce the calorie content of the dish, instead of potatoes, you can use asparagus, bell peppers, champignons or zucchini zucchini, cut into circles.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Cumin - 333 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast - 113 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Dijon mustard - 143 kcal/100g
- Red wine vinegar - 19 kcal/100g
- Italian herbs blend - 259 kcal/100g
