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Summer Foil-Pack Chicken and Vegetables

Tender chicken and crisp-tender vegetables cooked in a sealed foil packet with a simple lemon-herb butter sauce. Ready in 30 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 6 oz each
  • 2 medium zucchini sliced into 1/2-inch rounds
  • 1 red bell pepper seeded and sliced into strips
  • 1 yellow bell pepper seeded and sliced into strips
  • 1 small red onion sliced into 1/2-inch wedges
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 sprigs fresh thyme optional
  • Fresh parsley for garnish

Equipment

  • heavy-duty aluminum foil
  • baking sheet or grill
  • sharp knife
  • cutting board
  • measuring spoons

Method
 

  1. Preheat your grill to medium-high heat (about 400°F) or your oven to 425°F. If using the oven, line a baking sheet with foil for easy cleanup.
  2. In a small bowl, whisk together the melted butter, lemon juice, minced garlic, oregano, salt, and black pepper.
  3. Lay out four large sheets of heavy-duty aluminum foil, each about 12x18 inches. Lightly spray the center of each with cooking spray to prevent sticking.
  4. Place one chicken breast in the center of each foil sheet. Divide the zucchini, bell peppers, and red onion evenly among the packets, arranging the vegetables around the chicken.
  5. Drizzle the butter mixture evenly over each chicken breast and vegetables. Top each with a sprig of fresh thyme if using.
  6. Bring the long sides of the foil together over the chicken and fold over twice to seal tightly. Fold the short ends in toward the center to create a sealed packet, leaving a little space for steam to circulate.
  7. Place the packets on the grill or baking sheet. Cook for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F. The vegetables should be tender but not mushy. Carefully open one packet to check temperature—watch for steam.
  8. Remove from heat and let the packets rest for 2 minutes. Carefully cut open the foil (steam will escape), garnish with fresh parsley, and serve directly from the packet or transfer to plates.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or oven. For a dairy-free version, substitute melted olive oil or avocado oil for the butter. To add more vegetables, try cherry tomatoes, asparagus, or sliced mushrooms—just keep the total volume similar to avoid overcrowding. Always use oven mitts when handling hot foil packets.