Tin Foil Chicken Veggies
Simplify dinner with this vibrant and wholesome Tin Foil Chicken Veggies recipe, a one-pan wonder that's as convenient as it is delicious. Succulent chicken breasts are paired with a medley of fresh, colorful vegetables—think tender broccoli, crisp bell peppers, and baby potatoes—and seasoned to perfection with garlic, paprika, and Italian herbs. Sealed in parchment-lined foil packets, this method locks in moisture and creates perfectly tender, flavorful results while minimizing cleanup. Ready in under an hour and ideal for busy weeknights or meal prep, this healthy and satisfying dish is a surefire family favorite. Serve straight from the foil for rustic charm or plate with a sprinkle of fresh parsley or a splash of lemon for a fresh, zesty finish. Perfectly balanced, beautifully simple, and packed with flavor, it's the ultimate go-to foil pack dinner!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 medium carrots
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 cups broccoli florets
- 2 cups baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 sheets parchment-lined aluminum foil
Instructions
Preheat your oven to 400°F (200°C).
Slice the carrots, zucchini, red bell pepper, and yellow bell pepper into thin strips. Halve the baby potatoes. Keep the broccoli florets bite-sized for even cooking.
In a large bowl, combine the vegetables with olive oil, garlic powder, paprika, dried Italian seasoning, salt, and black pepper. Toss to coat evenly.
Place one chicken breast in the center of each sheet of parchment-lined aluminum foil.
Divide the seasoned vegetables evenly among the four sheets, arranging them around and over each chicken breast.
Fold the aluminum foil over the chicken and vegetables, creating a sealed packet. Be sure the edges are tightly folded to lock in the steam during cooking.
Place the foil packets on a baking sheet and bake in the oven for 30–35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.
Carefully open each packet (watch out for hot steam!) and serve directly from the foil for easy cleanup, or transfer to a plate as desired.
Optionally, garnish with fresh herbs like parsley or a squeeze of lemon juice for added flavor before serving.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.2 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1393 mg | 30% | |
*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.
