Chicken and Vegetable Foil Packets {Grill or Oven}

You’re going to love this recipe from Eat at Home writer, Kim!  She makes use of the grill, but this will work in the oven too.

I know many of us are caught up in back-to-school and starting to have a little Fall fever (is that a thing?) If the pumpkin posts that have started popping up everywhere are any indication, then yes, Fall fever definitely exists. However, in my neck of the woods, it’s still 90 degrees, and I’m still grilling every chance I get. With the craziness of 3 kids, school, sports, etc., I have been looking for easy recipes that do not require a lot of prep or cleanup. These chicken and foil packets fit the bill.

Foil Packet Collage EAH

I love that I can cook the meat and vegetables at the same time, and just add some fruit as a side to have a complete meal. Also, when everything is bundled up in a neat little foil packet, clean up is breeze!

chicken and veggies EAH

Start by prepping your meat and veggies (which can be done ahead of time). I used chicken, potatoes, peppers, onions, carrots, grape tomatoes, and zucchini. This recipe is versatile, and you can add just about anything you like. Just remember to slice potatoes thin and cut your meat into bite size pieces so that it cooks fast, and veggies that cook quickly can be left in bigger chunks (like zucchini…I do not like it to get too mushy, so I sliced it into thick rounds), this way, everything is done at the same time.

chicken and veggie foil pack EAH

Place your veggies on a sprayed piece of foil, add your chicken and any spices you like. I like to add a little bit of butter on top as well.

foil packets on grill EAH

Gather your foil up around the meat and vegetables, pinch to seal at the top, and throw them on the grill (or in the oven on a baking sheet!) for about 25 minutes….and boom! Dinner is basically done!

finished foil packet EAH

Be careful when opening the packets, since everything inside is hot and steamy. I say plates are entirely optional, since everything is neatly contained in the foil! (These would be good when camping.)

Chicken and Vegetable Foil Packets {Grill or Oven}
Chicken and vegetables cooked together in a neat and tidy foil packet!
  • 2 pounds boneless, skinless chicken breast, cut into chunks
  • 3 medium Russet potatoes, sliced thin
  • 1 sweet onion, cut into chunks
  • 1 large pepper, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1-2 cups baby carrots
  • 1 cup grape tomotoes
  • 2 Tablespoons olive oil
  • herbs de provence (optional), to taste
  • Worcestershire sauce (optional), to taste
  • salt and pepper, to taste
  • ½ tablespoon butter for each packet (optional)
  • *aluminum foil
  • *non-stick cooking spray
  1. (Light grill to medium-high heat or preheat oven to 400 degrees)
  2. Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
  3. Spray 12-18 inch pieces of aluminum foil with cooking spray (depends on desired portion size, I made 5 large packets)
  4. Evenly divide veggies among the foil pieces, placing them in center of packet. Add desired spices.
  5. Top with chicken chunks, additional spices and Worcestershire (if using). Place butter on top of chicken.
  6. Seal foil around the chicken and vegetables, pinching at seams to seal.
  7. Place on grill, or in oven on a baking sheet, for approximately 25 minutes or until chicken has reached 165 degrees on a meat thermometer.


Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many, many more desserts!

32 Simple Side Dish Ideas

There are all kinds of things you can serve as side dishes, but if you’re like me you prefer simple things that don’t require a lot of prep.  Unless the main dish practically makes itself, I normally don’t like to spend time on the sides.

With that in mind, here’s a list of 32 simple side dishes that come together quick.  A few do require baking/slow cooking time, but the hands on prep is minimal.


32 Simple Side Dish Ideas

Simple Lettuce Wedge Salad

BLT Salad

Black Bean and Corn Salad

Cucumber and Tomato Salad

Cucumbers and Onions

Quick Cole Slaw

Ranch Veggie Salad

Here are 7 things you can add to your salad to make it more interesting


Warm Cinnamon Applesauce with Toasted Marshmallows


Warm Cinnamon Applesauce with Toasted Marshmallows

Cranberries and Oranges

Ambrosia – so easy and tastes like more than the sum of its parts

Easy Peachy Fruit Salad

Vanilla Fruit Salad


honey glazed carrots in the slow cooker done


Honey Glazed Carrots in the Slow Cooker

How to Cut Cauliflower in 1 Minutes (so you can steam it or eat it raw)

Mashed Cauliflower

Grilled Zucchini

Parmesan Zucchini and Summer Squash in the Microwave

Roasted Broccoli and Red Pepper

Slow Cooked Apples and Butternut Squash

Winter Squash in the Slow Cooker



apple cornbread dressing done

Apple Cornbread Dressing – 10 minutes to the table

Baked Potatoes with Onions

Southwestern Cornbread Stuffing

Garlic Cream Cheese Smashed Potatoes

Macaroni and Cheese & Macaroni and Tomatoes

Parmesan Fettucini

Easy Mashed Sweet Potatoes

Roasted Potatoes

Roasted Sweet and White Potatoes

Sweet Potato Fries

Sweet Potatoes and Apples in the Slow Cooker

Creamy Cheesy Veggie Puffs & a giveaway!

My youngest daughter and I made these for lunch one day.  They’re quick to make and a scrumptious way to eat veggies.

They’re out of this world.  No really, they are.  See the martian below.

Isn’t it cute?  And surprisingly tasty for an extraterrestrial.

I will be making these again sometime.  The cheese along with the biscuit dough reminded me of a warm version of veggie pizza.  Only puff shaped.

The short cut ingredient in this recipe is Birds Eye Steamfresh veggies.  They cook in their own bag in the microwave.  No chopping or extra dish washing required.  This makes it perfect for cooking with kids.

(Keep reading for the giveaway info!)

Here’s what you’ll need:  [Read more…]

Eat more fruits and veggies challenge (and Ebates Savvy Living Live Chat)

I find it hard to eat the RDA of fruits and veggies.  It requires a real effort for me to even come close to the amounts recommended.  And once I stop thinking about it, I fall back into bad patterns.

Getting the kids to eat fresh fruits and veggies is even harder.

Lately, I’ve been trying to do better and most days, I manage to meet the goal.  Here are a few things that have been working for me:  [Read more…]

Ranch Veggie Salad

My mom served this at Christmas time.  It was so good, I made it again the next week.

It’s also super simple.  Chop veggies.  Stir in Marzetti’s ranch dip.  The end.

This salad holds up in the fridge really well for several days.  Even the tomatoes stay perky instead of doing that limp, soggy thing that cut tomatoes can do.

Here’s the recipe, but feel free to vary it for what you like and have available.  [Read more…]

Chicken Pot Pie – A Guest Post

This is a guest post from Crystal from Crystal and Company.  If you are interested in guest posting on Eat at Home, contact me with your ideas.

Chicken Pot Pie is one of those recipes that is so comforting to the soul and perfect for a fall or winter
dinner, but people might avoid making it because it must take a lot of work for something to taste that
amazing, right?


Super simple. [Read more…]

Super Simple Asian Noodles with Stir Fry Veggies and Chicken



Only have 10 or 15 minutes to get dinner ready?  This is your meal.  Four ingredients that cook in just minutes, providing you have cooked chicken available in the fridge or freezer.  If not, it will take a couple extra minutes but this meal still comes together fast.

[Read more…]

Chicken Pot Pie

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Comfort food at its best!

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Gather up:

cooked chicken
can of chicken broth
can of cream of chicken soup (or celery soup)
bag of frozen stew vegetables
pre-made pie crust (one day I’ll give the recipe for my homemade crust, but I was too lazy to do it this time)

Pour the frozen vegetables over the top of the chicken that you’ve placed in the bottom of the casserole dish. No need to thaw the veggies. You can also use canned mixed veggies, but I prefer the frozen kind. I’m a sucker for those little pearl onions.

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Mix the broth and cream of chicken soup. Add pepper. I like a generous sprinkle of pepper. Pour this mixture over the top of the veggies and chicken.

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Unfold the crust and spread it out over the casserole dish. I know a round crust doesn’t fit a rectangle dish, but it’s ok. I just trimmed up the edges and placed them in the corners, so as not to leave them naked. I always have an urge to express myself on pie crust. You have to vent it, right? Get out your knife and draw a design in the dough (I chose leafless trees) or you can be boring and just cut in a few slits.

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Bake it uncovered at 350 degrees for about an hour. Enjoy!

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