Chicken Foil Packets (Printer-friendly)
Juicy chicken and colorful vegetables seasoned with herbs, steamed together in foil for an effortless meal.
# What You’ll Need:
→ Meats
01 - 4 boneless skinless chicken breasts (about 5 oz each)
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow squash, sliced
04 - 1 zucchini, sliced
05 - 1 small red onion, sliced
06 - 1 cup cherry tomatoes, halved
→ Spices & Seasonings
07 - 2 tbsp olive oil
08 - 2 tsp Italian seasoning
09 - 1 tsp garlic powder
10 - 1 tsp paprika
11 - 1/2 tsp salt
12 - 1/2 tsp black pepper
13 - 1 tbsp fresh parsley, chopped (for garnish)
14 - Lemon wedges, to serve
# How to Make It:
01 - Preheat oven to 400°F.
02 - Cut four large sheets of heavy-duty aluminum foil, approximately 12x16 inches each.
03 - Place a chicken breast in the center of each foil sheet.
04 - Distribute bell pepper, squash, zucchini, onion, and cherry tomatoes evenly around each chicken breast.
05 - In a small bowl, combine olive oil with Italian seasoning, garlic powder, paprika, salt, and black pepper. Drizzle the mixture evenly over the chicken and vegetables in each packet.
06 - Fold the foil sides up and over the chicken and vegetables, sealing each packet tightly while leaving a little room for steam circulation.
07 - Transfer the packets to a baking sheet and bake for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.
08 - Carefully open the packets, watching out for hot steam. Garnish with fresh parsley and serve with lemon wedges.
# Expert Tips:
01 -
- Cleanup is literally just crumpling up foil, which means you get a full meal with almost zero dishes
- Everything cooks together so the chicken absorbs all those vegetable juices and herb flavors in one sealed little package
02 -
- That burst of steam when you open the packet is no joke, so point the opening away from your face every single time
- If you swap in thicker vegetables like carrots or sweet potatoes, cut them smaller than the squash or they will still be crunchy when the chicken is done
03 -
- Pound the chicken to an even thickness before seasoning so the thin end does not dry out while the thick end finishes cooking
- Let the sealed packets rest for two or three minutes after pulling them from the oven so the juices settle back into the meat