Barbecue Chicken Dinner Packets
Simplify your weeknight dinner routine with these flavorful and fuss-free Barbecue Chicken Dinner Packets! Juicy, boneless chicken breasts are smothered in tangy barbecue sauce and paired with a medley of tender, seasoned potatoes, carrots, and vibrant bell peppers, all cooked to perfection in individual foil packets. This versatile recipe allows you to bake or grill, making it a perfect choice for busy weeknights or casual backyard cookouts. The minimal prep time (just 15 minutes!) and easy cleanup make this meal a dream come true, while the smoky, savory, and slightly sweet flavors will satisfy the whole family. Serve these hearty packets straight from the foil for a rustic touch, and garnish with fresh parsley for a pop of color. Perfect for a no-fuss, wholesome dinner packed with bold barbecue flavor!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 medium potatoes
- 2 cups carrots
- 2 medium bell peppers (red, yellow, or green)
- 2 tablespoons olive oil
- 1 cup barbecue sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). If using a grill, preheat it to medium-high heat.
Cut four large pieces of aluminum foil, each about 12x18 inches, and lightly spray them with non-stick cooking spray or brush with a small amount of olive oil.
Quarter the potatoes and slice the carrots and bell peppers into strips. Combine the vegetables in a large bowl. Toss them with olive oil, garlic powder, paprika, salt, and pepper.
Place one chicken breast in the center of each piece of aluminum foil.
Divide the seasoned vegetables evenly among the four packets, placing them alongside or on top of the chicken.
Spoon about 2–3 tablespoons of barbecue sauce over each chicken breast, ensuring it is coated well.
Fold the sides of the aluminum foil up and over the chicken and vegetables, sealing the edges tightly to form packets. Make sure there is space for air circulation inside the packets.
Place the foil packets on a baking sheet if using the oven, or directly onto the grill grates if grilling.
Bake for 30–35 minutes in the oven, or grill for about 25–30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Carefully open the packets (watch out for steam!) and garnish with chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5933 mg | 258% | |
| Total Carbohydrate | 324.7 g | 118% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 124.0 g | ||
| Protein | 244.1 g | 488% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 410 mg | 32% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 8173 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
