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.
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!
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.
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.
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!
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.)
- 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
- (Light grill to medium-high heat or preheat oven to 400 degrees)
- Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
- Spray 12-18 inch pieces of aluminum foil with cooking spray (depends on desired portion size, I made 5 large packets)
- Evenly divide veggies among the foil pieces, placing them in center of packet. Add desired spices.
- Top with chicken chunks, additional spices and Worcestershire (if using). Place butter on top of chicken.
- Seal foil around the chicken and vegetables, pinching at seams to seal.
- 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!