Quick Weeknight Chicken in Foil Pack with Veggie Mix
Chicken foil packs make dinner simple with juicy chicken and perfectly roasted vegetables. Each packet locks in flavor for a quick, no-mess meal that’s great for busy nights.
Servings 1 Portion
Calories 194kcal
Equipment
- 1 Oven
Ingredients
- 1 Piece Chicken Breast cubed
- ½ Piece Zucchini sliced into half-moons
- ½ Piece Red Bell Pepper cut into small pieces
- ½ Piece Red Onion small, thinly sliced
- 1 Tablespoon Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- Pinch Salt
- Pinch Black Pepper
Instructions
- Preheat oven to 400°Fahrenheit (200°Celsius) with a baking sheet inside. Cut chicken into cubes and slice zucchini, onion, and bell pepper into bite-sized pieces.
- Combine chicken and veggies in a bowl, drizzle with olive oil, and season with garlic powder, Italian seasoning, salt, and pepper. Toss until evenly coated.
- Divide the mixture onto two foil sheets, seal the edges with space for steam, and bake 25 minutes until the chicken is juicy and veggies tender.
Notes
- Seal the foil tightly: This traps the steam inside, helping the chicken stay juicy and the veggies cook evenly. Make sure to fold the edges well so nothing leaks out.
- Cut veggies evenly: Small, even pieces cook faster and more uniformly. This keeps your chicken and veggies done at the same time.
- Don’t overstuff the packs: Give each foil pack a bit of room for air to circulate. Crowding them can make the food steam too much instead of roasting nicely.
- Check doneness carefully: Open one pack and test the chicken before removing all from the oven. The internal temperature should reach 165°Fahrenheit (74°Celsius) for safe eating.
Nutrition
Serving: 1Portion | Calories: 194kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 526mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2094IU | Vitamin C: 98mg | Calcium: 67mg | Iron: 2mg