Chicken or Salmon Foil Packs
Elevate dinnertime with these flavorful and versatile Chicken or Salmon Foil Packs, the perfect all-in-one meal for a fuss-free weeknight dinner or weekend treat. Packed with juicy protein options—either tender chicken breasts or flaky salmon fillets—this recipe pairs perfectly with vibrant, fresh vegetables like zucchini, bell peppers, and cherry tomatoes, all seasoned with garlic, lemon slices, and a sprinkle of parsley or cilantro. Everything is sealed in foil and oven-baked to juicy, aromatic perfection in just 25 minutes. These foil packs are customizable, healthy, and a breeze to prepare, making cleanup effortless. Whether you're craving savory chicken or omega-3-rich salmon, these foil packs deliver a wholesome, satisfying meal with minimal effort. Perfect for quick oven dinners, meal prep, or even outdoor grilling!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts (or salmon fillets)
- 4 tablespoons Olive oil
- 4 teaspoons Garlic cloves, minced
- 1 piece Lemon, thinly sliced
- 2 medium Zucchini, sliced into rounds
- 2 medium Bell peppers, sliced into strips
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Fresh parsley or cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional)
- 4 sheets Aluminum foil
Instructions
Preheat your oven to 400°F (200°C).
Prepare 4 large sheets of aluminum foil, about 12x18 inches each.
Brush the center of each foil sheet with 1 tablespoon of olive oil to prevent sticking.
Place one chicken breast or salmon fillet in the center of each foil sheet.
Season the meat with salt, pepper, and paprika (if using). Divide the minced garlic evenly over each piece.
Top each chicken breast or salmon fillet with slices of lemon.
Divide the zucchini slices, bell pepper strips, and cherry tomatoes equally among the 4 foil packs, placing them around the meat.
Sprinkle chopped parsley or cilantro over the vegetables for added flavor.
Fold the sides of the foil over the chicken or salmon and vegetables, creating a sealed packet. Make sure the ends are tightly closed to trap steam inside while cooking.
Place the foil packs on a baking sheet and bake in the preheated oven for 25 minutes or until the chicken is cooked through (internal temperature of 165°F) or the salmon flakes easily with a fork.
Carefully open each foil pack to release steam. Serve hot directly in the foil or transfer to plates.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.7 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1078 mg | 23% | |
*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.
