Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Breasts, cut into 1-inch bite-sized pieces
  • 2 Medium Yukon Gold potatoes, sliced into 1/8-inch rounds
  • 1 Large bell pepper, sliced
  • 1 small zucchini, cut into half-moon slices
  • 3 tbsp Avocado oil
  • 1 tbsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Dried oregano
  • 1 tsp Kosher salt
  • 1/2 tsp Coarsely ground black pepper

Instructions:

  1. Prepare the chicken. Cut 1.5 lbs of chicken into uniform 1 inch pieces. Note: Uniformity ensures every piece hits 165°F at the exact same moment.
  2. Slice the vegetables. Cut 2 Yukon Gold potatoes into 1/8 inch rounds and slice the bell pepper and zucchini.
  3. Mix the seasoning. Whisk 3 tbsp avocado oil with all the dry spices in a large bowl.
  4. Coat the ingredients. Toss the chicken and vegetables in the seasoned oil until every surface is glossy and red.
  5. Prep the foil. Tear four 12 inch sheets of heavy duty foil and lay them flat.
  6. Assemble the packs. Divide the mixture evenly onto the center of each foil sheet.
  7. Create the seal. Bring the long sides of the foil together and fold down tightly twice, then fold the ends until you have a leak proof pouch.
  8. Cook over heat. Place packets on a grill grate over campfire coals (not direct flames).
  9. Monitor the time. Grill for 25 minutes until the potatoes are tender when pierced through the foil.
  10. Rest the meat. Remove from heat and let sit for 3 minutes before carefully venting the steam.