Grilled Chicken Ranch Tinfoil Dinners

Sorry I didn't take an after picture, but here's a pre-grilled one!

We made these grilled chicken ranch tin foil dinners many times over the summer. I tried lots of different ways, and here's the one we liked best, so I better document it here for safe keeping. I love this one because it's super easy, fast, and loaded with veggies. Here's where I got the original recipe from.

Ingredients (makes 4 dinners)
1 lb chicken breast
1 small bag julienned carrots
1-2 medium potatoes, sliced very very thin
1/4 lb fresh green beans, trimmed
Ranch dressing
Seasoned salt
1/3 C parmesan cheese (or we also like the Italian blend)

Directions
Slice up your potatoes super thin so that they cook all the way while grilling. Prepare four large pieces of tinfoil and lay them out on your counter. Spray them each with cooking spray. Pile the veggies on first, then sprinkle them with seasoned salt. Place a small piece or two of chicken next to the veggies. Top with ranch dressing, another small sprinkle of seasoned salt, and a little bit of cheese.

Fold the tinfoil so that all the deliciousness is sealed up really well inside. Grill for 10 minutes, then rotate them 1/2 turn. Grill for another 5-15 minutes or until the chicken and veggies are cooked all the way. Let them cool off for a few minutes before eating.