This Grilled Chicken Asparagus Potato Pocket Recipe is the perfect way to embrace all things spring and summertime, no matter where you live!
It's just about barbecue season here in South Florida, and we are firing up the grills and spending our weekends outdoors - before it gets too hot to enjoy it!
Why we love Grilled Chicken Asparagus Potato Pockets
When the winter snow begins to fade and the sun is shining, no one wants to be stuck indoors. The kids want to run around the backyard, and what better place to enjoy a Saturday or Sunday dinner?
If you have a grill, you're probably already planning all of your summertime entertaining, or just your own personal outdoor activities.
Buy the kids a Slip-n-Slide, fill up the kiddie pool, or even just invest in some cheap water guns for the kids for those hot summer afternoons.
Then sit down and enjoy this delicious Grilled Chicken Asparagus Potato Pocket Recipe - it's so easy to make!
- Sweet Potato Haddock Bake
- Crockpot Chicken and Rice Soup
- Cheesy Rice With Ham
- Barbecue Chicken Flatbread
Ingredients needed to make this Grilled Chicken Asparagus Potato Pocket Recipe
- 1-2 chicken breasts
- 6 spears of asparagus
- 3 red potatoes
- ⅓ cup cream Caesar dressing
- 2 tablespoons water
- salt and pepper
Get all of your cooking and baking supplies on Amazon.com!
Amazon Prime Fresh has TONS of household supplies and groceries at great prices and offers free delivery with an Amazon Prime membership! Sign up for Amazon Prime Fresh here!
Directions for making this Grilled Chicken Asparagus Potato Pocket Recipe
Layer four 18-24 tin foil sheets on top of each other.
Cut red potatoes into ½" slices and place on the foil. Break asparagus slices and discard the ends, and place on top of the red potato slices. Cut chicken breasts into ½" slices and place on top of the potatoes and asparagus in a single layer. Season with salt and pepper. Spread ¼ cup of the dressing on top of the chicken.
Fold up the tin foil packet and just before sealing, add water. Seal tight, but not TOO tight, so that some steam can escape - at the ends is usually your best bet.
Heat on a grill - about 350 degrees F - for 30 minutes, or until the chicken is no longer pink in the center and the potatoes are tender.
Serve your Grilled Chicken Asparagus Potato Pocket Recipe as is by tearing open the packet and laying on the plate or by transferring the contents to a plate for a pretty display.
Simple enough, right? This Grilled Chicken Asparagus Potato Pocket Recipe makes one to two servings, so just multiply it by the amount of people you are serving.
This Grilled Chicken Asparagus Potato Pocket Recipe serves 1-2 people, depending on how big their appetite is!
Are you looking for delicious desserts to make with this Grilled Chicken Asparagus Potato Pockets recipe?
The only thing we love more than an easy dinner recipe is an easy dessert recipe, like our Watermelon Pie! Check out some of our most recent dessert recipes!
- Applesauce Coffee Cake
- White Chocolate Easter Bark
- Bunny Peeps Smores Dip
- Apple Cinnamon Pie with Cinnamon Rolls
To print this Grilled Chicken Asparagus Potato Pocket Recipe, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Grilled Chicken Asparagus Potato Pocket Recipe
Ingredients
- 1-2 Chicken Breasts
- 6 spears of asparagus
- 3 red potatoes
- ¼ cup cream Caesar dressing
- 2 tablespoons water
- Salt
- Pepper
- Foil
Instructions
- Layer four 18-24" foil sheets on top of each other.
- Cut 3 red potatoes into ½" slices and place on the foil.
- Break asparagus slices and discard ends. Place on top of the potatoes.
- Cut chicken breast into ½" slices and place on top of the potatoes and asparagus in a single layer. Season with salt and pepper.
- Spread ¼ cup dressing on top of chicken.
- Fold up the packet but just before sealing, add water. Seal tight, but not too tight, some steam can escape, usually on the ends is best.
- Heat on a grill (about 350 degrees F) for 30 minutes or until chicken is no longer pink in the center and potatoes are tender.
- Serve as-is by tearing open the packet or transfer to a plate to serve.
Leave a Reply