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!

Grilled Chicken Asparagus Potato Pocket Recipe

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!

How to make this Grilled Chicken Asparagus Potato Pocket Recipe

Ingredients needed to make this Grilled Chicken Asparagus Potato Pocket Recipe

1-2 chicken breasts
6 spears of asparagus
3 red potatoes
1/3 cup cream Caesar dressing
2 tablespoons water
salt and pepper

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 1/2″ 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 1/2″ slices and place on top of the potatoes and asparagus in a single layer. Season with salt and pepper. Spread 1/4 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 – 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.

This Grilled Chicken Asparagus Potato Pocket Recipe serves 1-2 people, depending on how big their appetite is!

To print this Grilled Chicken Asparagus Potato Pocket Recipe, simply click the recipe card below!

Grilled Chicken Asparagus Potato Pocket Recipe

Author Jenn Quillen

Ingredients

1-2 Chicken Breasts
6 spears of asparagus
3 red potatoes
1/4 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 1/2" slices and place on the foil.
Break asparagus slices and discard ends. Place on top of the potatoes.
Cut chicken breast into 1/2" slices and place on top of the potatoes and asparagus in a single layer. Season with salt and pepper.
Spread 1/4 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) 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.
Makes 1 packet and can serve 1-2 people depending on how big your appetite is.

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.

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