Homemade Apple Fritters

Juicy chunks of apple, coated in batter and shallow fried, these homemade apple fritters are a tender, delicious apple breakfast treat that are also incredibly simple to make. They’re topped off with an addictive but simple icing which takes them to a whole ‘nother level.

This apple fritters recipe is the perfect addition to a long line up of amazing apple recipes here. From this Apple Dump Cake to this gorgeous Apple Danish to a Perfect Apple Pie, we’ve got your apple cravings covered.

Homemade Apple Fritters

These apple fritters have become a favorite in our house. Soft, tender dough wrapped around chunks of juicy apple, laced with cinnamon and topped with a simple powdered sugar glaze – these are what Fall breakfast dreams are made of.

Ingredients in Apple Fritters:

Essentially a type of donut but way easier to make, these apple fritters have no yeast. Just a few simple ingredients, and loaded with chunks of apple, there is no rising time to worry about and shallow frying is much simpler than deep frying.

• Flour, baking powder, salt – all regulars in a good batter. The baking powder gives a bit of lift and helps to make them soft.
• Brown sugar – I like brown sugar in my apple fritters. It’s caramel edge is perfect with apples.
• Cinnamon and vanilla – both of these flavours, combined with apples are just meant to be plus it adds Fall to this yummy treat.
• Eggs and milk – both are used for richness and the eggs help bind everything together.
• Apples – the most important ingredient. Granny smiths are my go to. They’re slightly tart, so perfect with the sweetness of the glaze and the richness, and they hold their shape well wherever you use them. Other apples work well too though since these aren’t cooked for long enough for them to turn mushy. Try Gala or Honey Crisp.

How to Make Easy Apple Fritters:

A very simple batter, loaded with apple pieces and then shallow fried and glazed – apple fritters couldn’t be easier.

1. Dry ingredients: mix together all the dry ingredients, whisking them together so they’re fully incorporated.
2. Add wet ingredients: Whisk together eggs and vanilla then add the flour mixture through. Carefully mix in milk.
3. Add apples: Finally add apples to the mix, folding just until combined – try not to overmix it.
4. Fry the fritters: You just want to heat about ¼ inch of oil in a medium to large skillet to about 350F then fry the fritters for a few minutes each side.
5. Glaze the fritters: Mix up a simple 2 ingredient glaze then dip the top of each fritter in or use a spoon to drizzle the glaze over the top.

Tips And Variations For The Best Apple Fritters:

• Apples: I love Granny Smiths but use your favourite apple. They don’t cook for long enough for the apples to really break down so most will work fine.
• Other fruits: You can try other fruits too – how about peaches (no need to peel) or pears for something different but equally delicious.
• Don’t be tempted to cook them quicker: To high a heat the fritters will burn before they are cooked through. This might mean the batter is still runny inside or the apples are still too firm.
• Don’t overcrowd the pan: Make sure there’s a good amount of room between the fritters. Too many and the oil will cool down too much which will result in greasy or soggy fritters.

Can I Make Apple Fritters Ahead Of Time:

Apple fritters are definitely best served fresh. If you have some leftovers and want to reheat them, I recommend reheating them in the oven at 350 Fahrenheit for 10-15 minutes.

More Amazing Apple Recipes:

• Warm Apple Crostata (with Quick Caramel Sauce)
• Apple Cinnamon Pancakes
• Best Ever Dutch Apple Pie
• Old Fashioned Apple Cobbler
• Caramel Apple Cinnamon Rolls

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Homemade Apple Fritters

Juicy chunks of apple, coated in batter and shallow fried, these homemade apple fritters are a tender, delicious apple breakfast treat that are also incredibly simple to make. They’re topped off with an addictive but simple icing which takes them to a whole ‘nother level.

Course Breakfast, brunch

Cuisine American

Keyword apple fritters, apple fritters recipe, homemade apple fritters, how to make apple fritters

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 fritters

Calories 286kcal

Author Marie Roffey

Ingredients

• 1 cup vegetable oil
• 1 1/4 cups all purpose flour (5.8oz / 165g)
• 2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup milk (80ml)
• 3 medium Granny Smith apples, peeled, cored and cut into small cubes
• 1 1/2 cups powdered sugar (6.8oz / 195g)
• 2-3 tablespoons water

Instructions

• In a large bowl, sift together the flour, baking powder and cinnamon. Add the salt and sugar and whisk it all together.
• In a separate bowl, whisk together the eggs and vanilla until frothy.
• Fold the flour mixture into the eggs, followed by the milk.
• Add the apples and fold through to combine. Careful not to over mix.
• Cover a baking tray with paper towel and place a wire rack on top.
• In a medium skillet, pour in enough oil to be 1/4 inch deep. Heat it over medium heat - it is hot enough when you dip the end of a wooden spoon in and it starts to bubble after a couple of seconds.
• Place 1/4 cup of batter into the hot oil, 3-4 at a time (don’t overcrowd the pan). Cook for 3-4 minutes until dark golden, then turn and cook on the other side a further 3-4 minutes.
• Transfer to the wire rack and let them cool a few minutes while you make the glaze.
• To make the glaze, soft the powdered sugar into a small bowl, then add the water a little at a time until you have a runny glaze.
• Dip the tops of the fritters into the glaze, then turn glaze side up back on the wire rack for another couple of minutes.

Notes

1. Don’t be tempted to cook them quicker or the outside may burn before the inside is cooked through. If this is happening, turn the heat down and let the temperature drop a little before adding more batter.
2. Apple fritters are best eaten fresh but if necessary can be reheated in the oven - 350F for 10-15 minutes.

Nutrition

Calories: 286kcal | Carbohydrates: 28g | Protein: 2g | Fat: 19g | Saturated Fat: 15g | Cholesterol: 28mg | Sodium: 112mg | Potassium: 100mg | Fiber: 1g | Sugar: 17g | Vitamin A: 51IU | Calcium: 46mg | Iron: 1mg

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Parmesan Garlic Roasted Tomatoes

A sensational seasonal must have side dish, this is bursting with juicy savory flavor. These roasted and seared to perfection tomatoes are a perfect quick go to. Topped with cheesy goodness and fresh basil this is sure to please any crowd.

The best tomatoes in the summer often come from your own back yard or the farmers market. If you can’t enough of this peak summer stable try these other favorites:  Classic Fried Green Tomatoes, Tomato Pie or Tomato Jam

Parmesan Garlic Roasted Tomatoes

Roasting is one of the most delicious ways to cook fresh tomatoes. It adds brightness and balance to any main dish. With a hint of garlic and cheese these juicy-sweet roasted tomatoes are endlessly versatile. You can top pizza, pasta, sandwiches, soups and wraps with these amazing little gems.

The simpleness of this recipe makes it a perfect base to experiment with. Try using different spices, everything from thyme and rosemary, to Mexican inspired spicy chipotle chili powder and cumin make it perfect for whatever flavor you need.

Why Roast Tomatoes?

If you have never roasted tomatoes, let me try to convince you to give it a try.

• Flavorful: Roasting tomatoes is a sure fire way to coax out all the flavor.  Roasting concentrates and intensifies the flavor allowing them to be useful in so many other ways and recipes. Roasting them also makes those winter tomatoes taste amazing.
• Healthy: According to research, roasting or cooking tomatoes comes with extra health benefits. The heating  process enhances the nutritional value of tomatoes since it increases the main antioxidant, lycopene, which benefits have been linked to heart health, skin health and protection against certain kinds of cancers.

Parmesan Tomato Ingredients:

These ingredients are already in your pantry and ready to make roasted tomatoes. All ingredients are tossed together and baked. Creating a delicious side dish or add on to many more recipes to come. The possibilities are endless!

• Roma Tomatoes: Even out of season tomatoes will roast up beautifully
• Olive Oil: Avacado oil is another great roasting oil
• Italian Seasoning: Different seasonings can be substituted to fit your main dish
• Garlic: Crushing your garlic will impart the most flavor and aroma
• Parmesan cheese: Try Romano cheese for a stronger flavor

How to Roast Tomatoes:

Simply slice, toss and roast tomatoes for the perfect blended side dish. These are so easy to make with fresh tomatoes straight from the garden.

1. Slice: Keep tomatoes the same size for even roasting
2. Toss: Gently toss the seasonings and cheese with the tomatoes careful to mash them
3. Roast:  Putting them in a single layer ensures consistency in roasting

How to Use Them:

The possibilities are endless! Beside a simple side, serve them as an appetizer piled on top of toast or crostini with a drizzle of pesto and mozzarella. Blend them up to use as a quick spaghetti sauce, or soup base. Chop them up to use in salads, pastas and to had zing to roasted vegetables.

Which Kind of Tomatoes are Good for Roasting?

Just about any variety of tomatoes can be roasted; Some good candidates are:

• Large vine tomatoes. These are a fan favorite for roasting because they are inherently sweeter, choose ones with a thin skin and similar in size.
• Roma tomatoes: Meatier texture, and fewer seeds and water to deal with make them perfect for sauces and roasting
• Cherry or grape tomatoes. Can be roasted whole and perfect for appetizers.

How Long do Roasted Tomatoes Last?

Another beautiful thing about roasted tomatoes is that they will keep well for a good while. Bring them to room temperature before storing. The idea of stocking up on summer tomatoes and roasting several batches to freeze to use during the winter months is one I love!

• In the fridge: Store in a tight-lid mason jar with their juices in the fridge for 3 to 5 days.
• In the freezer: Transfer to freezer-safe bags or freezer-safe containers and freeze.

More Tasty Tomato Recipes:

• Tomato Basil Soup
• Sausage Tomato Gnocchi
• Chilled Cucumber Tomato Salad
• Creamy Tomato Basil Chicken
• Tomato Italian Parmesan Chicken 

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Parmesan Garlic Roasted Tomatoes

A sensational seasonal must have side dish, this is bursting with juicy savory flavor. These roasted and seared to perfection tomatoes are a perfect quick go to. Topped with cheesy goodness and fresh basil this is sure to please any crowd.

Course Appetizer, Side Dish

Cuisine American

Keyword garlic roasted tomatoes, parmesan garlic roasted tomatoes, tomatoes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 People

Calories 104kcal

Author Alyssa Rivers

Ingredients

• 4-5 Roma Tomatoes Or tomato of choice
• 2 Tablespoons Olive oil
• 1 Tablespoon Italian Seasoning
• 3 cloves garlic minced
• 1/4 cup parmesan cheese shredded

Instructions

• Preheat oven to 400 degrees. Slice the tomatoes in half or about 1/2 inch in thickness. In a medium sized bowl add the tomatoes, olive oil, Italian seasoning, garlic and Parmesan Cheese. Toss to coat.
• On a baking sheet or 9x13 inch pan, place the tomatoes in a single layer. Roast in the oven for 20-30 minutes until the skin starts to soften. Garnish with fresh chopped basil if desired.

Nutrition

Calories: 104kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 104mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 587IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 1mg

 

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Angel Food Cake

This light & fluffy Angel Food Cake is like a slice of heaven on a plate! It’s delicious all on its own, but absolutely divine topped with sweetened whipped cream and fresh berries or lemon curd!

Angel Food Cake is a classic recipe that is so much more wonderful when it is homemade than just picking up one from the grocery store bakery. The airy sponge crumb is stunningly white and surprisingly easy to pull off for any home baker! For more of our favorite cake recipes, be sure to try this Red Velvet Cake, Pineapple Upside Down Cake, and Carrot Cake.

Angel Food Cake Recipe

This timeless cake is something of an anomaly among its richer, buttercream covered counterparts. There’s no butter, oil, or even egg yolks in the batter and yet it still manages to remain moist and fluffy thanks to plenty of egg whites that are whipped into soft peaks to provide essential lift before adding flour to the batter. You don’t even grease the pan before adding the batter, which is actually detrimental to the height of your angel food cake, which needs a clean pan so it can cling to the sides and climb while it bakes.

Slices of angel food cake with whipped cream and fruit make a wonderful spring or summer dessert. Or slice it up into chunks to throw into a trifle dish with whipped cream, pudding, and fruit for another fun presentation.

Homemade angel food cake is easier to make than you might think! I’ll share all my tips for achieving a billowy, cloud-like angel food cake on your first try!

Angel Food Cake Ingredients:

The ingredient list for this cake is surprisingly short. For the best results, make sure all of the ingredients have come to room temperature before making the cake.

• Flour: Use cake flour for the best results. It will make for a much lighter taste and fluffier texture than regular all-purpose flour.
• Granulated sugar: This is an essential part of this cake. It gets divided and added at two separate times. First when it is sifted with the flour and again when beating it into the egg whites.
• Salt: Just a bit will help bring out the flavor.
• Egg whites: There is no mistake that there are no leavening agents like baking soda or baking powder in this recipe because the egg whites provide all the lift required for the cake to climb to lofty heights.
• Cream of tartar: This ingredient is important for helping to stabilize the egg whites while they are being beaten. The cake will collapse without it, and I haven’t found a substitute that I like nearly as well.
• Vanilla and almond extracts: These two work together to provide a simple, sweet flavor that is just right without being overpowering.

How to Make Angel Food Cake from Scratch:

1. Separate egg whites from yolks: It’s easiest to separate egg whites from egg yolks when they are cold, but then you will want to make sure they have a chance to come to room temperature for the best volume as you beat them. You can use the yolks to make homemade ice cream, lemon curd, pudding, or other custard-based recipes.
2. Sift the flour, part of the sugar, and the salt together: Because you are going to be folding the dry ingredients into beaten egg whites, you really need to sift the flour, part of the sugar, and salt together first both to get even distribution and also to lighten them so they mix in more easily.
3. Beat the egg whites: Add the cream of tartar to the egg whites and start whisking with an electric mixer fitted with the whisk attachment. After about 1 minute on medium speed, the egg whites will start looking frothy.
4. Gradually add remaining sugar: Turn the mixer up to medium-high and slowly add the sugar, about 1 tablespoon at a time. Keep mixing until all the sugar has been added and nice white soft peaks have started to form. It usually takes around 3-5 minutes of beating to reach soft peaks, which will hold a shape but flop over when you lift the beaters out of the bowl. Mix in the vanilla and almond extract right at the end.
5. Fold in 1/3 of the sifted flour mixture a time: Use a rubber spatula to scrape the batter from the bottom of the bowl and lift it over the flour mixture on top, repeating this motion while turning the bowl a quarter turn to fold the dry ingredients in. Once you are left with just a few streaks of flour, go ahead and add the next batch. Usually 10-15 strokes is enough to incorporate the flour into the egg whites.
6. Spread into a clean, ungreased tube pan: If you sprayed your pan with baking spray out of habit, take the time to wash it out before adding the angel food cake batter. It really does need a clean pan so the batter can cling to the sides while it bakes.

Lets Bake a Cake!

1. Bake at 375 degrees F: Remember not to peek by opening the oven door to see the cake’s progress!
2. Leave the cake in the pan, turned upside down, to cool completely: The structure of this cake doesn’t set completely until it is completely cool. Turn the cake pan upside down over a wire rack and let it cool for 1-2 hours before running a sharp knife around the inside rim of the pan, then tap the cake pan on the counter a few times to help release the angel food cake.
3. Slice & serve: A serrated knife works best for cutting through angel food cake.

Why Do You Turn Angel Food Cake Upside Down?

If you let your angel food cake cool in the pan without turning the pan upside down first, the weight of the cake is likely to result in it collapsing in on itself. By turning the cake pan upside down and cooling the angel food cake over a wire rack, air can circulate underneath the cake to cool it while the cake itself clings to the inside of the pan. The unique structure of this recipe will cause it to set completely as it cools upside down. Then a quick turn of a sharp knife around the edges of the pan to loosen it and a few taps will let the cake drop right out and maintain its form.

Can I Make Angel Food Cake In A Bundt Pan?

No, a bundt pan will not work for angel food cake because you will have an almost impossible time getting the cake to come out in one pieces. Angel food cake requires smooth sides that only a tube pan can provide. Tube pans are great to have, but you can hack a tube pan if you aren’t ready to make the investment.

More Favorite Cake Recipes

• Classic Hummingbird Cake
• One Bowl Chocolate Cake
• Banana Cake with Cream Cheese Frosting
• Cream Cheese Pound Cake
• Marble Bundt Cake
  

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  Angel Food Cake

  This light & fluffy Angel Food Cake is like a slice of heaven on a plate! It's delicious all on its own, but absolutely divine topped with sweetened whipped cream and fresh berries or lemon curd!

  Course Dessert

  Cuisine American

  Keyword angel food cake

  Prep Time 20 minutes

  Cook Time 30 minutes

  Cooling Time 2 hours

  Total Time 2 hours 50 minutes

  Servings 12 servings

  Calories 165kcal

  Author Amy Nash

  Ingredients

  • 1 cup and 2 tablespoons cake flour
  • 1 2/3 cup granulated sugar, divided
  • 1/4 teaspoon salt
  • 12 large egg whites
  • 1 1/4 teaspoons cream of tartar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract

  Instructions

  • Preheat oven to 375 degrees F.
  • Sift the flour, salt, and 2/3 cup of sugar twice. Set aside.
  • Beat egg whites and cream of tartar on medium speed for 1 minute until foamy in the large bowl of an electric mixer fitted with a whisk attachment. Increase the speed to medium-high and gradually add remaining 1 cup of sugar, a tablespoon at a time, over the course of 1 minute. Continue to beat the egg whites until soft peaks form, usually another 3-5 minutes. Mix in the vanilla and almond extract during the last few seconds of beating.
  • Fold in the sifted flour and sugar mixture, about 1/3 at a time, using a rubber spatula to scrape the bottom of the bowl and 10-15 strokes each time. Turn the bowl frequently while mixing until just a few streaks of flour remain. Use 10-20 extra folding strokes after the last addition to make sure everything is evenly combined and no streaks of flour remain, but take care not to deflate the egg whites too much with vigorous stirring.
  • Spread the angel food cake batter into an ungreased 9- or 10-inch tube pan. Run a knife through the batter to remove air bubbles.
  • Bake for 35 to 40 minutes for 9-inch or 30 to 35 minutes for 10-inch cake, until cake springs back when lightly pressed on top.
  • Cool in the pan by turning the hot cake pan upside down over a wire rack. Let the cake cool completely in the pan, then loosen from the sides and center tube by running a sharp knife around the edges. You may need to tap the pan on the counter a few times for the cake to release.
  • Slice with a serrated knife and serve with whipped cream and fresh fruit.

  Nutrition

  Calories: 165kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 116mg | Fiber: 1g | Sugar: 28g | Calcium: 4mg | Iron: 1mg

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Garlic Ranch Chicken Skewers

We’re excited to partner with Reynolds Wrap® for this sponsored recipe

Garlic Ranch Chicken Skewers are the perfect way to enjoy kabobs this summer. Get grilling with this easy to make chicken that has all the flavor on each skewer!

Reynolds Wrap® Non-Stick Foil makes clean up much easier and is great for sticky food because it won’t get stuck on the pan. Grilled Citrus Salmon with Pineapple Salsa, Easy Mini Burritos or Grilled Pizza are even more great recipes to try with Reynolds Wrap®.

Grilled Garlic Ranch Chicken Skewers

Start your evening off with a delicious and simple dinner. I love making skewers on the grill in the summer time. It is quick and easy to assemble and add right onto the grill. The chicken has a nice garlic ranch flavoring and becomes tender and juicy once cooked. Add vegetables on the skewers to add flavor and a soft, crunchy texture that completes the meal. The chicken and vegetables make the perfect combination!

With the help of Reynolds Wrap® Non-Stick Foil, the skewers are assembled and laid flat on the Reynolds Wrap® non stick foil. To help keep the grill clean and free from the chicken sticking or the vegetables falling through the grates. Reynolds Wrap® Non-Stick Foil will cook the chicken skewers perfectly, giving it a steamy covering while grilling it from the inside out, without any of the chicken and vegetables getting stuck to the foil. These garlic ranch chicken skewers are so tender and flavorful your family is going to be begging for more.

Garlic Ranch Chicken Ingredients:

Easy ingredients that are always on hand. Cut the chicken into the same size for the best cooking. Slice the vegetables to a similar size and add them in-between the chicken. Together the garlic ranch flavor and Reynolds Wrap® Non-Stick Foil will create the perfect dinner!

• Dry Ranch Dressing Mix: Simple way of adding the most flavor to your chicken.
• Olive Oil: Mix well with the dressing to create a baste that can be brushed over the chicken and vegetables.
• Apple Cider Vinegar: Gives a sweet and spicy taste to the ingredients.
• Garlic: Adds some intense flavoring over the chicken skewers.
• Chicken: Cut into 1 inch chunks of pieces.
• Bell Peppers, Red Onion and Zucchini: Chop evenly and flat to be able to slide onto the skewers evenly.
• Reynolds Wrap® Non-Stick Foil: Create a grill packet using foil to help cook, grill and steam the chicken and vegetable skewers.
• Wooden Skewers: Great for holding onto the chicken and vegetables while cooking.

Let’s Grill Some Chicken Skewers!

A trick using the Reynolds Wrap® non stick foil is to make a grill shield by folding a sheet of foil in thirds like a business letter. Slip it under the exposed parts of bamboo skewers when grilling kebabs to help keep them from burning.

1. Whisk Together Ingredients: Preheat grill to medium-high heat.  In a large bowl whisk together the dry ranch mix, olive oil, apple cider vinegar and garlic.  Add in the chicken, red bell pepper, yellow bell pepper, red onion and zucchini and toss to coat.
2. Prepare Skewers: Lay down a sheet of foil with the dull side up.  Thread the chicken and vegetables onto the wooden skewers.  Lay evenly across the foil.  Fold up the edges and tightly close around the skewers.
3. Grill the Chicken Skewers: Place the foil pack on the fire or grill.  Let the kaboobs grill on each side about 5-7 minutes, or until chicken is cooked throughout and no longer pink.

How Long Do You Soak Bamboo Skewers?

It is best to soak bamboo or wooden skewers for about 30 minutes long. You can even soak them overnight in water. Well, soaked skewers will last longer on the grill without burning up the ends of the sticks.

Variation of Skewers:

Try a variation of ways to make your kabobs. Add fruits and vegetables, substitute meat and create fun ways to season your skewers. The options are endless this grilling season!

• Vegetables: Bell Peppers, Zucchini, Red Onions, mushrooms and Potatoes.
• Fruits: Pineapple or Tomatoes
• Meat: Switch out the meat with steak, pork or add in shrimp and scallops.
• Seasoning: Make your own garlic ranch seasoning or try a chicken marinade instead.

What Temperature Do You Grill Skewers At?

Chicken is grills quickly! Place the chicken skewer foil packet on the grill directly. Prepare the grill for direct heat grilling over medium to medium-high heat. This ranges from 350 to 450 degrees Fahrenheit depending on the grill. Allow the grill to preheat for about 10 to 15 minutes. Use a meat thermometer to determine if your chicken is cooked through properly before taking it off the skewers.

More MUST Try Skewer Recipes:

• THEE BEST Grilled Shrimp
• Teriyaki Beef Skewers
• Grilled Tuscan Pork Skewers 
• Hawaiian Teriyaki Chicken Skewers
• Steak Fajita Skewers with Avocado Chimichurri

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Garlic Ranch Chicken Skewers

Garlic Ranch Chicken Skewers are the perfect way to enjoy kabobs this summertime. Get grilling with this easy to make chicken that has all the flavor on each skewer!

Course Dinner, Main Course

Cuisine American

Keyword chicken skewers

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 People

Calories 403kcal

Author Alyssa Rivers

Ingredients

• 1 package dry ranch dressing mix
• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 3 cloves garlic minced
• 1 pound of chicken cut into 1 inch squares
• 1 red bell pepper cut into 1 inch squares
• 1 yellow bell pepper cut into 1 inch squares
• 1 red onion cut into 1 inch squares
• 1 zucchini sliced
• Reynolds Wrap® Non-Stick Foil
• 4-5 wooden skewers

Instructions

• Preheat grill to medium high heat. In a large bowl whisk together the dry ranch mix, olive oil, apple cider vinegar and garlic. Add in the chicken, red bell pepper, yellow bell pepper, red onion and zucchini and toss to coat.
• Lay down a sheet of Reynolds Wrap® Non-Stick Foil with the dull side up. Thread the chicken and vegetables onto the wooden skewers. Lay evenly across the foil. Fold up the edges and tightly close around the skewers.
• Place the foil pack on the fire or grill. Let grill on each side about 5-7 minutes, or until chicken is cooked throughout and no longer pink.

Nutrition

Calories: 403kcal | Carbohydrates: 21g | Protein: 4g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 1330mg | Potassium: 369mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1295IU | Vitamin C: 104mg | Calcium: 37mg | Iron: 2mg

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