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A plate of Italian herbed chicken and veggie bake foil packs is served with a side of potato chips and a jar of salt on a marble table.

Italian Herbed Chicken and Veggie Bake Foil Packs

Chef Jenn
Italian Herbed Chicken and Veggie Bake Foil Packs are a simple, flavor-packed meal with tender chicken, fresh vegetables, and zesty Italian herbs all cooked in one easy foil packet. Perfect for busy weeknights, camping trips, or anytime you want a no-fuss dinner with minimal cleanup!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian-American
Servings 2 servings
Calories 451 kcal

Equipment

Ingredients
  

  • 2 chicken breasts
  • 1 zucchini
  • 1 red bell pepper
  • 1 small red onion thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • salt and black pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200°C). Place a baking sheet in the oven while it heats to help the foil packs cook evenly on the bottom.
  • Cut the chicken into 1-inch cubes. Slice the zucchini into half-moons, chop the red bell pepper into bite-sized pieces, and thinly slice the red onion.
  • In a large mixing bowl, combine the chicken, zucchini, red bell pepper, and red onion. Drizzle with olive oil, then sprinkle on garlic powder, Italian seasoning, salt, and pepper. Toss well until everything is evenly coated.
  • Tear two large sheets of aluminum foil (about 12x16 inches each) and lay them flat. Divide the chicken and veggie mixture evenly between them, placing it in the center.
  • Fold the long sides of the foil up and over the mixture, then fold together twice to seal. Fold the short ends to seal the packet completely, leaving a bit of space inside for steam circulation.
  • Carefully place the sealed foil packs onto the hot baking sheet in the oven. Bake for 10-15 minutes, or until the chicken is fully cooked at 165°F..
  • Let the foil packs cool for 2 minutes before opening carefully. Serve straight from the foil or transfer to a plate. Enjoy!

Notes

Chef Jenn’s Tips

  • Cut your chicken and veggies into similar-sized pieces so they cook evenly in the same amount of time.
  • Don’t skip preheating the baking sheet; it helps the bottom of the foil packs cook more evenly and prevents sogginess.
  • A cooling rack with legs lifts the foil packets slightly and promotes better air circulation underneath.
  • These foil packs are great for meal prep, just assemble them ahead and refrigerate until you're ready to bake.

Nutrition

Serving: 1servingCalories: 451kcalCarbohydrates: 15gProtein: 51gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 145mgSodium: 277mgPotassium: 1359mgFiber: 4gSugar: 7gVitamin A: 2162IUVitamin C: 101mgCalcium: 78mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword chicken veggie bake, foil pack chicken, Italian foil dinners, Italian Herbed Chicken and Veggie Bake Foil Packs
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