Tin Foil Baked Chicken with Vegetables

a white plate with chicken and vegetables on it.

5 from 5 votes

Tin Foil Baked Chicken with Vegetables

Boneless chicken breasts and vegetables are made into delicious foil packet dinners..a great way to eat clean without losing flavor!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 314kcal

Author: Paige

Cost: $10-$15.00

Equipment

parchment paper
large baking sheet
knife
tin foil
Measuring Spoons
Measuring Cups

Ingredients

1-1 ½ pounds Chicken Breasts, boneless, skinless, pounded to ½" inch thickness See notes
1 teaspoon Kosher Salt Diamond Crystal
1 teaspoon Lemon Pepper
1 Lemon, sliced into 8 thin pieces, seeds removed
4-6 Radishes, sliced thin
1 cup Sugar Snap Peas, halved
2 Green Onions, trimmed and split in half lengthwise
½ pound Asparagus, washed with woody ends trimmed
2 Carrots, washed, dried and trimmed on both ends
½ cup Cherry Tomatoes, cut in half
4 teaspoons Olive Oil
4 tablespoons Chicken Bullion, or Chicken broth or stock
2 Tablespoons Italian Flat Leaf Parsley
½ Cup Yogurt, plain
3 teaspoons Dijon Mustard
2 teaspoons Lemon Juice
¼ teaspoon Salt Diamond Crystal
¼ teaspoon Pepper, freshly grated

Instructions

Heat the oven to 425F degrees, and line a large baking sheet with parchment paper.
You'll need 4 pieces of parchment paper and 4 pieces of aluminum (tin) foil, each cut into approximately 12 x 17 " inch pieces. Each chicken bundle uses one piece of parchment paper placed inside one piece of tin foil. The foil and parchment measurement doesn't need to be perfect, just make sure each piece is at least 12" inches by 12" inches.
Cut the large chicken breasts in half horizontally to make two thin pieces, and lightly pound them to a roughly even thickness of 1/2" inch with a meat mallet or the bottom of a heavy jar.
If the package of chicken breasts you've purchased are already divided into four portions, there's no need to cut them, just pound them out lightly as directed above. Season with a little of the salt and pepper on both sides of the chicken.
Wash and dry the radishes, slices them thinly.
Wash and pat dry the sugar snap peas, trim each end and cut in half on the diagonal.
Wash and dry two green onions, trim the top and bottom ends, slice in half lengthwise to make several "ribbons" of onion, roughly the same length of the chicken breasts.
Wash and pat dry the asparagus. Snap the bottom ends off (they will break in the right place naturally without much resistance) and then trim the ends in a diagonal with a knife.
TIP: If your asparagus is thick, slice in in half lengthwise.
Trim the top and bottom of the carrots, and shave the exterior lightly with a vegetable peeler. Then shave four pieces of carrot, and cut them in half length-wise, so you have two ribbons of carrot for each pouch.
Wash and dry the cherry tomatoes, then slice them in half.
If using a Chicken Bullion cube, mix it with a ½ (half) cup of boiling water to dissolve it. Set aside.
Set a piece of parchment paper on top of a piece of tin foil, then add the chicken breast in the middle. Repeat with the other three squares of parchment and foil and chicken.
Divide and arrange the lemon slices on top of the chicken, then the vegetables for each of the four portions, and season with a little more salt and pepper.
Drizzle each packet with a teaspoon of olive oil, and then sprinkle with a tablespoon of the chicken bullion (or chicken broth) and a piece of flat leaf parsley.
Fold the parchment sheet over the chicken evenly to the edges of the bottom sheet. Fold a half-inch of the parchment over to make a secure fold. Continue to fold and pleat until the whole packet is sealed, with the last edge folding under the packet. Bring the tin foil up over the parchment packet and pinch the ends together to create a pouch.
Place the packets on a large baking sheet lined with more parchment paper and bake until the chicken is cooked through, 15-17 minutes or until chicken reaches an internal temperature of 165F degrees.
Remove from oven, and transfer to plates. Very carefully open the pouches and serve with mustard yogurt sauce.
To make the yogurt sauce, combine the yogurt, the mustard, fresh lemon juice and salt and pepper into a small bowl and mix until combined. Serve with the chicken and vegetables.

Notes

For the chicken breasts, you'll need about a pound total. Most of the time this will come as two large, thick breasts like mine did, which can be cut in half horizontally to make a total of four pieces. In this recipe, they are lightly pounded to half-inch thick.
Try this recipe with boneless, skinless chicken thighs or other lean meat for a variation.
There are so many different sauces that would be good with this chicken and vegetable recipe. Plain Dijon mustard, an herb-y pesto, roasted red pepper sauce, peanut sauce or hummus are great ideas to try!

Nutrition