Chicken and Veggie Foil Packets
Chicken and Veggie Foil Packets are a modern, balanced take on a classic campfire meal, featuring juicy chicken and a variety of fresh vegetables, all cooked in individual foil pouches for easy cleanup and customization.
Ingredients
- 1.5 lbs Chicken Breast, cut into 1-inch bite-sized pieces
- 2 medium Zucchini, sliced into half-moons
- 1 large Red Bell Pepper, de-seeded and chopped into chunks
- 1 lb Baby Potatoes, quartered
- 3 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- 1/2 tsp Smoked Paprika
- Salt and Pepper to taste
- 1 Fresh Lemon, sliced
- 2 tbsp Fresh Parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C) or grill to medium-high heat. Cut four large sheets of heavy-duty aluminum foil, approximately 12x18 inches each.
- In a large mixing bowl, combine the diced chicken breast, sliced zucchini, chopped bell peppers, and quartered baby potatoes. Drizzle with olive oil and sprinkle with garlic powder, dried oregano, smoked paprika, salt, and pepper. Toss to coat evenly.
- Divide the mixture among the four foil sheets, placing in the center of each. Top with a slice of fresh lemon.
- Bring the long sides of the foil together and fold down to create a tight seam. Fold the ends upward to seal the packet, leaving room for steam.
- Place the packets on a baking sheet and bake for 25 to 30 minutes or grill for 20 to 25 minutes, turning halfway through. Ensure chicken reaches an internal temperature of 165°F.
- Remove from heat, let rest for 2 to 3 minutes, then carefully open and garnish with fresh parsley before serving.
Notes
Ensure uniform size for all ingredients for even cooking. Use heavy-duty foil to prevent tearing. Let packets rest before opening to redistribute juices.