Get the grill ready for this chicken & vegetable recipe from Publix | River City Live


  • 6 cloves fresh garlic, coarsely chopped
  • 1 large sweet potato (about 1 lb)
  • 2 chicken fillets (about 1 1/2 lb)
  • 1 tablespoon roasted garlic-herb seasoning
  • 1 tablespoon smoked paprika
  • 12 oz fresh broccoli florets
  • 2 tablespoons olive oil, divided
  • Nonstick aluminum foil
  • 1 lime, cut into wedges


  1. Preheat oven to 425°F. Chop garlic. Cut potato and chicken into 1-inch cubes (wash hands). Combine seasoning and paprika.
  2. Coat potatoes, broccoli, and garlic with 1 tablespoon oil and 1 tablespoon seasoning mixture. Coat chicken with remaining 1 tablespoon oil and 1 tablespoon seasoning mixture (wash hands).
  3. Place 4 foil sheets on flat workspace, then divide vegetable mixture evenly, in a single layer, among foil sheets. Bring up foil sides; double-fold top and ends to seal pouches. Place vegetable pouches on baking sheet seam-side up; bake 12 minutes.
  4. Open foil packets carefully; top vegetables with even amount chicken mixture (do not reseal pouches). Bake 12–15 more minutes or until vegetables are tender and chicken is 165°F. Cut lime into wedges; serve chicken and vegetables with lime wedge.