Chicken Campfire Foil Packets

Ingredients:

4 raw chicken thighs, bone-in, skinless

2 cups broccoli florets

2 cups radishes, halved

2 medium carrots, sliced into 1-inch coins

t Tbsp unsalted butter

1 medium lemon, juiced

2 Tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

dash sea salt

dash ground black pepper

instructions:

Preheat a grill to medium-high (or preheat oven to 350° F .

Spread 2 large rectangles 1 x 1-foot of aluminum foil.

Divide chicken, broccoli, radishes, carrots, butter, lemon juice, Worcestershire sauce, garlic ​powder, onion powder, cumin, salt, and pepper evenly between foil. Fold up each into a ​packet, pinching each together to seal. Wrap each packet a second time in foil.

Grill (or bake) for 30 to 35 minutes, turning once halfway through, or until a ​thermometer inserted into the thickest part of the chicken reads 165° F.

Carefully open packets (there will be a lot of steam). Spoon sauce from bottom of packets ​over chicken and vegetables. Enjoy!

Watermelon Tomato Chicken Feta Salad

FOR DRESSING:

2 Tbsp balsamic vinegar

1 Tbsp honey

1 Tbsp olive oil

1/4 tsp sea salt

1/4 tsp black pepper

FOR SALAD:

2 cups fresh arugula

4 cups heirloom tomatoes (or whatever tomatoes look freshest in your area)

1 cup chopped watermelon

8oz rotisserie chicken chopped

2oz feta cheese crumbled up

To make dressing, add vinegar, honey, oil, salt, and pepper to a small mixing bowl; whisk until smooth.

To make salad, divide arugula, tomatoes, watermelon, chicken, and cheese evenly among 2 serving bowls. Divide dressing evenly over top. Enjoy!