package dinner

It’s hard to get back into the groove of making dinner after a 3-week trip away from home. This all-in-one meal was the perfect “ease into it” dinner to get me up and going again.

I had planned on cooking the chicken and vegetable foil packets outside on the grill, but we had torrential downpours all day long. Not that I’m complaining! We LOVE rain in AZ and using the oven worked just as well.

Yes, we love rain in the desert, even when it floods our backyards and patios – as it did at my neighbor, Carol’s, house. Carol posted this on her Facebook page yesterday and graciously allowed me to use it.

I was out driving around in the flooded streets, determined to get to Sweet Salvage this month. More on that tomorrow.

I not only love rain, but I also LOVE coming home, no matter how wonderful a trip we’ve had. I try to get the window seat on the plane because it brings me complete joy to look at my beloved Arizona and my hometown when we fly over it. Yep, it may be cliche, but there really is no place like home.

Chicken, Sweet Potato, Green Bean & Asparagus Foil-Packet Dinner

Heavy-duty foil
Pam
6 ounces green beans, trimmed and cut into 3-inch long pieces
6 ounces thin asparagus, trimmed and cut into 3-inch long pieces
1 large red sweet potato, peeled and diced into 1/2-inch cubes
1 cup pickled red onions
1/4 cup creamy peanut butter
1/4 cup light coconut milk
2 tablespoons chopped fresh cilantro leaves
1 tablespoon agave nectar or honey
1 tablespoon seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon Sriracha sauce
1 tablespoon minced fresh ginger
1 teaspoon soy sauce
1 garlic clove, peeled and minced
Salt and freshly ground black pepper, to taste
6 boneless, skinless chicken thighs, visible fat removed and cut into 1-inch pieces
Cilantro for garnish

Preheat oven to 450 degrees.

Cut two 18 x 18-inch pieces of foil and spray lightly with Pam. Divide green beans, asparagus, sweet potatoes, and pickled onion evenly into the center of each piece of foil.

In a medium bowl, whisk together the peanut butter, coconut milk, cilantro, agave nectar, vinegar, lime juice, Sriracha, ginger, soy sauce, and garlic. Season with salt and pepper.

Stir in the chicken pieces, tossing until completely coated.

Divide chicken between the two foil pieces, atop the vegetables. Bring two edges of the foil together and fold, rolling down until sealed.

Then fold the two ends tightly until the package is well sealed.

Place foil packets on a large rimmed baking sheet and place them in the oven. Bake for 40 minutes, until chicken is cooked through and potatoes are tender.

Transfer contents of packets to a serving dish and garnish with cilantro.

Serves 4

Alternately, you may use 1 1/2-pounds boneless, skinless chicken breast, cut into 1-inch pieces; reduce cooking time to 25-30 minutes. Also, you may substitute 1 medium peeled and sliced red onion for the 1 cup pickled red onion, just increase the amount of seasoned rice vinegar in the sauce from 1 tablespoon to 2 tablespoons.