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Recipe Ingredients

  • 1 (10-ounce) package frozen riced cauliflower
  • 6 tablespoons butter, melted
  • 2 (1-ounce) packets dry ranch seasoning
  • 8 frozen chicken tenders
  • 1 (10-ounce) package frozen broccoli florets
  • 2 tablespoons bacon pieces
  • 1/2 cup shredded sharp cheddar cheese

Recipe Directions

  1. Preheat grill to medium heat. Cut 4 (12- x 16-inch) rectangles of aluminum foil.
  2. Place 1/2 cup riced cauliflower onto center of each piece of foil.
  3. Pour melted butter into a shallow dish. Empty ranch seasoning packets into another shallow dish. Dip chicken tenders into butter, then coat in ranch seasoning and place two tenders onto each pile of cauliflower.
  4. Place 1/2 cup broccoli on top and around chicken. Sprinkle bacon pieces on top.
  5. Bring edges of foil together and seal tightly, being sure to leave some room for steam to circulate.
  6. Place packets on grill. Cover and grill 15 to 20 minutes or until no pink remains in chicken.
  7. Remove from heat, opening packets carefully as steam may be released. Sprinkle cheese on top of chicken and vegetables. Close foil and allow to rest 5 minutes to let cheese melt, then serve.
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Test Kitchen Tip:

Don’t have time to start the grill? No worries, you can easily make this in the oven. Just preheat oven to 400º F, place packets on a baking sheet, and cook for 15 to 20 minutes or until chicken is no longer pink in center.

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