These chicken veggie packets make weeknight dinner easy, healthy, and full of flavor. The foil traps steam so the chicken stays tender and the vegetables come out bright and slightly crisp. Olive oil and garlic powder give a warm, savory aroma while roasting, and opening each packet releases a tasty steam that smells like home. This method cuts cleanup to almost nothing and works whether you cook for two or prep extra for lunches. If you enjoy simple foil-baked meals, you might also like Parmesan Cloud Chicken Bombs for another easy option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~440 kcal
- Protein: ~52 g
- Carbohydrates: ~8 g
- Fat: ~20 g
- Fiber: ~3 g
- Sugar: ~3 g
- Sodium: ~420 mg
Why Make This Chicken Veggie Packets
This recipe is fast, healthy, and forgiving. The chicken cooks in its own juices and stays moist. The vegetables roast right beside it and keep color and texture. It’s great for busy nights because prep is short and cleanup is simple—just toss the foil. The dish is versatile: change herbs, swap vegetables, or make extra packets for lunches. The smell while baking is savory and garlicky, and the finished meal looks bright and inviting on the plate.
How to Make Chicken Veggie Packets
You will assemble each packet with one chicken breast and a mix of vegetables, season simply, seal tightly, and bake until the chicken reaches a safe internal temperature. The steam inside the packet cooks everything evenly, locking in flavor and moisture. Follow the step headings below to avoid overcooking and to get nicely cooked vegetables with tender chicken.
Ingredients:
- 2 chicken breasts
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Aluminum foil
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Rinse and pat the chicken breasts dry. Trim any excess fat. Cut the broccoli into small florets. Slice the bell peppers and zucchini into even pieces so they cook at the same rate. Tear two large pieces of aluminum foil and lay them flat on a baking sheet.
Step 2: Seasoning and Assembling
Place one chicken breast on each piece of foil. Divide the broccoli, bell peppers, and zucchini evenly between the two packets and top each chicken breast with the vegetables. Drizzle 1 tablespoon of olive oil over each packet. Sprinkle each with 1/2 teaspoon garlic powder, and add salt and pepper to taste.
Step 3: Sealing and Baking
Fold the foil over the chicken and vegetables to create a sealed packet. Make sure the edges are crimped so steam does not escape. Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the chicken reaches 165°F (75°C) internally and the vegetables are tender-crisp.
Step 4: Finishing and Serving
Carefully open the packets (watch for hot steam). Check the chicken for doneness and let the packets rest for 1–2 minutes before serving. Spoon the vegetables and any pan juices over the chicken. Enjoy the warm, garlicky aroma and tender texture.
How to Serve Chicken Veggie Packets
Serve packets right on the plate for easy cleanup or open them at the table for a dramatic reveal. Add a squeeze of lemon for brightness or a sprinkle of chopped fresh parsley for color. Pair with rice, quinoa, or crusty bread to soak up juices. For a low-carb meal, serve over cauliflower rice or a bed of mixed greens.
How to Store Chicken Veggie Packets
Let leftovers cool to room temperature for no more than two hours. Transfer contents to airtight containers. Refrigerate for up to 3–4 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or until warmed through, or microwave on medium power for 1–2 minutes. Do not store in foil long-term; use a sealed container once cooled. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Expert Tips for Perfect Chicken Veggie Packets
- Use even-sized vegetable pieces so everything finishes at the same time.
- Pat chicken dry to help seasoning stick and to avoid steaming instead of roasting.
- Don’t overfill packets; leave a little space so steam can circulate.
- If your chicken breasts are very thick, pound them to an even thickness or slice them in half horizontally.
- Check internal temperature with an instant-read thermometer to avoid under- or overcooking.
- For more flavor, add a splash of lemon juice or a teaspoon of Dijon mustard before sealing.
- If you prefer crisper vegetables, open the packets for the last 5 minutes of baking to let steam escape.
Delicious Variations
- Mediterranean: Add cherry tomatoes, olives, and a sprinkle of dried oregano. Finish with crumbled feta.
- Asian-style: Replace garlic powder with 1 tablespoon soy sauce and 1 teaspoon ginger. Add sliced scallions and sesame seeds after baking.
- Herb butter: Mix softened butter with chopped thyme and rosemary; place a pat on each chicken breast before sealing.
- Spicy: Toss peppers with a pinch of red pepper flakes or a drizzle of sriracha.
- Kid-friendly: Use a mild BBQ sauce or a little honey and mustard glaze for sweeter flavor kids enjoy.
Frequently Asked Questions
Q: Can I use bone-in chicken or thighs?
A: Yes. Bone-in chicken or thighs will take longer to cook. Increase bake time to 35–45 minutes and check the internal temperature. Thighs stay juicier but adjust cooking time as needed.
Q: Can I make these on the grill or campfire?
A: Yes. Place packets on the grill over medium heat or on hot coals for about 20–30 minutes, turning once. Cooking time varies with heat, so use an instant-read thermometer.
Q: What if my vegetables are soggy?
A: Soggy veggies mean too much steam or overcooking. Cut vegetables slightly larger, or open the packet for the last 5 minutes to let steam escape and allow edges to roast.
Q: How do I add more flavor without extra calories?
A: Use fresh herbs, lemon juice, garlic, or a sprinkle of smoked paprika. These add bright flavor with minimal calories.
Q: Can I prepare these ahead of time?
A: Yes. Assemble packets and refrigerate for up to 24 hours before baking. For longer storage, freeze unbaked packets for up to 2 months; thaw in the fridge before baking.
Q: Do I need to oil the foil?
A: It helps to lightly oil the foil or brush the chicken with olive oil so food doesn’t stick, and it adds a bit of crisping to the exterior.
Conclusion
These Chicken Veggie Packets are a simple, tasty weeknight solution with minimal cleanup and plenty of flexible options to suit your taste. The packets deliver tender chicken, vibrant vegetables, and a delicious garlic aroma every time. For another foil-packet inspiration and similar easy meals, check out Chicken and Vegetables in Foil Packets | Easy Weeknight Recipes. Give this recipe a try—it’s quick, healthy, and perfect for busy nights.
Print
Chicken Veggie Packets
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Gluten-Free
Description
Healthy and flavorful chicken veggie packets baked in foil for easy cleanup and maximum taste.
Ingredients
- 2 chicken breasts
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Aluminum foil
Instructions
- Preheat the oven to 400°F (200°C). Rinse and pat the chicken breasts dry. Trim any excess fat. Cut the broccoli into small florets. Slice the bell peppers and zucchini into even pieces.
- Place one chicken breast on each piece of foil. Divide the broccoli, bell peppers, and zucchini evenly between the two packets. Drizzle 1 tablespoon of olive oil over each packet, sprinkle with garlic powder, and add salt and pepper to taste.
- Fold the foil over the chicken and vegetables to create sealed packets; crimp the edges tightly. Place the packets on a baking sheet and bake for 25–30 minutes, or until the chicken reaches 165°F (75°C).
- Carefully open the packets, let them rest for 1–2 minutes, then spoon the vegetables and juices over the chicken before serving.
Notes
Serve with a squeeze of lemon or a sprinkle of parsley and pair with rice or bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 52g
- Cholesterol: 60mg
