Easy Chicken And Vegetables In Foil

Individual foil packets make this dish a snap to prepare.

April 2, 2013

You can easily make the packets ahead of time-just refrigerate them until you're ready to grill them.

Serves: 4
Prep: 15min
Cook: 25min
Total: 40min



  • 4 boneless, skinless chicken breast halves
  • 2 green and/or red bell peppers, cut into strips
  • 1 pound red potatoes, thinly sliced
  • 1/4 cup prepared barbecue sauce
  • 1 tablespoon orange juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1/8 teaspoon ground red pepper


1. Coat the unheated grill rack with cooking spray. Preheat the grill.

2. Place each chicken breast in the center of a 12" x 18" piece of foil. Evenly top with the bell peppers and potatoes.

3. In a small bowl, combine the barbecue sauce, orange juice, salt, black pepper, and red pepper until blended. Evenly drizzle over the chicken and vegetables.

4. Bring up 2 long sides of each piece of foil and double-fold with a 1"-wide fold. Double-fold each end to form a packet.

5. Place the packets, seam side up, on the rack and grill for 25 minutes, or until the vegetables are tender and a thermometer inserted in the thickest portion of a breast registers 160°F and the juices run clear.

Nutritional Facts per serving
Calories 246.8 cal
Fat 1.8 g
Saturated fat 0.5 g
Cholesterol 68.4 mg
Sodium 405.6 mg
Carbohydrates 27 g
Total sugars 7 g
Dietary fiber 3.1 g
Protein 30 g

Courtesy of the Rodale Healthy Recipe Finder.