These little buggers are perfect for a meal over the campfire or on your back porch!

1 pound boneless chicken breast
1 pound golden potatoes
1 red onion
1 red bell pepper
2 tablespoons olive oil
1 ranch dip packet
8 slices of white cheddar cheese
2 tablespoons chopped parsley
Salt and pepper to taste

To make Cheesy Ranch Chicken Potato Foil Packets slice potatoes into small rounds so they can cook quickly in a campfire or on the grill. Then toss them with chopped onions, bell peppers, a little oil, and a ranch dip seasoning packet in a bowl.

Divided the veggies onto four pieces of foil. Season the chopped chicken with salt and pepper and place chicken on top of the veggies. The potatoes need to cook at the bottom of the foil so they cook all the way through, while the chicken will tenderize well being a little further off the heat.
(In fact, topping the foil packets with fresh, warm, cheesy flavor is a great way to get kids to eat their veggies)

Neatly fold the foil over the chicken and veggies so it stays secure on all sides. Refrigerate until ready to grill. Preheat a grill to high heat, between 500-600 degrees. Once hot, place the foil packets on the grill and cook for 20 mins. Removed the packets and carefully open them up. Then, place two slices of cheese and sprinkle with chopped parsley over each packet. Place them back on the grill just for a couple minutes-enough for the cheese to melt. Serve warm.