Healthy chicken and veggies loaded with Italian spices and baked in a foil packet. This simple recipe transforms chicken into a tasty effortless dinner in minutes. Plus, each serving is only 261 calories!
Dinner couldn’t get any easier with these foil packets. They’re perfect when you’re tired and just need to pop something in the oven while you get other things done around the house.
You basically mix the chicken, veggies, and spices in a large bowl. Then place them in individual foil packets and bake for 20 minutes. The result is unbelievably tender chicken and veggies that melt in your mouth.
My family loves these foil packets because everyone gets their own foil packet and opening the foil is so much fun!
Easy Baked Italian Chicken and Veggie Foil Packets
This recipe makes 2 foil packets for two individuals. Double or triple recipe as needed.
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Rate
Servings: 2
Calories: 223kcal
Ingredients
- 2 small or 1 large chicken breasts cut into 1 inch cubes
- 1 cup broccoli florets
- 1 cup bell peppers sliced or chopped (colors of choice)
- 1 small zucchini sliced
- 1/2 cup tomatoes sliced into large chunks or grape tomatoes
- 1/2 cup onion sliced or chopped
- 1 tablespoon olive oil
- 1 tablespoon italian seasoning * see note
- 1 teaspoon garlic powder or fresh minced garlic
- 1 teaspoon paprika optional
- salt and pepper to taste
Instructions
- Pre-heat oven to 400F.
- In a large bowl combine or ziplock bag, combine all the ingredients and mix until fully combined.
- Cut and lay out 2 12x12 inch (app.) squares of aluminum foil on a sheet pan. Place half the mixture on each foil and gently fold the foil around ingredients to form a tight seal.
- Bake for 20 minutes or until chicken is cooked through. Serve with a side of rice or noodles.
Notes
* To make 1 tablespoon italian seasoning, combine 1 teaspoons dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage
Nutrition
Calories: 223kcal | Carbohydrates: 12.5g | Protein: 22.4g | Fat: 9.9g | Saturated Fat: 1.6g | Cholesterol: 62.1mg | Sodium: 63.6mg | Fiber: 4g | Sugar: 5.3g
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i used chicken tenders and as usual didn’t follow the recipe !!!!! God it’s just my eyesight I’m getting another cataract surgery so I’m gonna have to cook it at least an extra half an hour because I didn’t cube the Freekin chicken tenders.
Bit disappointing And I can’t recommend this recipe! Packet ends up full of watery liquid from the veg. The veg doesn’t really cook down into a sauce as it can’t evaporate the liquid and thicken, and the onion can’t caramelise either, so is all watery and fairly tasteless.
Would be much better plan just to make a proper Ratatouille And just fry the chicken.
I am trying the recipe now but mine have not cooked in 20 Minutes so i am putting them back in for more tIme? Should i have cooked the chicken some before putting them in the oven?
Tried this….. Chicken came out perfectly juicy and tender…… Excellent……….
I have just been watching cooking channels and experimenting….. this is out of the ballpark……. OMG good……
Thanks for the great review!!
Not going to lie, this recipe was a really good and easy recipe to try but i was a LITTLE disappointed when it was done so to make it easier for the future cookers ill just leave a few tips.
Prep time is not 10 mins. Way longer.
CLOSE THE FOIL. DO NOT LEAVE IT OPEN. My broccoli end up a bit burnt. If you would like to leave it open i would consider the temperature to atleast 375.
This is also great with potatoes. Good mixture.
You really dont need s&P . the spices in the ingredients were enough. Very tasteful.
If youre like me and dont really care for onions use chopped onions. I really loved them.
At the end of the day it was still good but At least i know better next time 🙂
Thanks so much for this easy recipe. Will be making in the future
I used frozen vegtables and the timing was way off. it took 55 mins in the oven I don’t know if because the broccoli and the green peppers were frozen but I did thin out the peppers too. thanks for the recipe.
These are wonderful! But my inner grammer alarm is going off. I just can’t help myself and in no way trying to be rude, but y’all need to proof these!
“You basically mix the chicken, veggies, and spices in a large boil (you mean bowl?). Then place “them individual” (you mean them in individual) foil packets and bake for 20 minutes. The result is unbelievably tender chicken and veggies that melt in your mouth.
My family loves these foil packets because everyone gets their own foil packet and opening the foil is so much fun! (one more foil for good measure)
🙂
Lol JaNa! Perhaps You should have Proofed your own comment, especially if you feel Like correcting Some grammar. 😉
I made this tonight and mixed up the veggies To include; cheery tomatoes, asparagus & spring onioN. It was delicious.
Nothing like adding some happy “cheery” tomatoes to make a recipe really stand out! I took your suggestion and the cherry tomatoes were perfect! Thank you for the tip!
Those who live in glass houses shouldn’t throw stones – or throw CHEERY tomatoes, or CHERRY tomatoes!?!? We’ve made these chicken packets – with some variety – over many years of camping with two other couples. We use our Weber grill – easy preparation and particularly tasty after spending the day in a canoe!
You’re my spirit animal lol. I consider myself
the grammar police.
WITH SUMMER HERE – CAN THIS RECIPE BE COOKED ON THE GRILL INSTEAD OF THE OVEN? IF SO, DO YOU KNOW FOR HOW LONG?
Yes, Grill for 15-20 minutes or until the chicken is cooked through.
Do you close the packets or leave them open during cooking?
Do I need to cook longer if I double the recipe?
I would keep it in there another 10 minutes to be safe.
besides leaving out the salt-how can you lower the sodium-it is way to high for me and could I do this in my crockpot
Are you for real? or was the recipe changed? It says salt to taste…? Add a bit more garlic and omit the salt entirely. Additionally, make certain that the chicken you buy is not injected with brining (sometimes labelled as -salt solution)
The sodium says 1238!
Thanks for pointing that out! The old nutritional calculator was a little buggy and exporting crazy amounts of sodium on all the recipes. I’ve updated the recipe with the new nutritional calculator.
This required a lot of extra cooking time. Recommend placing chicken pieces on top to ensure they cook through. Ones buried in the veggies didn’t cook as well.
This is delicious and perfect for cold winter nights!!