Best 3 Foil Pack Chicken And Rainbow Veggies Recipe By Tasty Recipes
Are you looking for a delicious and easy-to-make meal that's perfect for busy weeknights? Look no further than this recipe for foil pack chicken and rainbow veggies by Tasty. This flavorful dish combines tender chicken breasts, a variety of colorful vegetables, and a flavorful marinade, all wrapped up in a convenient foil pack. With minimal prep time and easy cleanup, this recipe is sure to become a favorite in your kitchen.
Here are our top 3 tried and tested recipes!
FOIL PACK CHICKEN AND RAINBOW VEGGIES RECIPE BY TASTY
Here's what you need: red onion, broccoli florets, yellow bell pepper, baby carrots, cherry tomatoes, olive oil, salt, pepper, fresh thyme, garlic, chickens, olive oil, salt, pepper, paprika, fresh thyme, garlic, baking trays, aluminum foil
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F/200˚C.
- Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. (Try not to let the vegetables overlap too much so they roast properly.)
- Season with olive oil, salt, and pepper (to taste).
- Add sprigs of thyme and garlic clove halves on top of the vegetables.
- Tear off four pieces of aluminum foil, approximately 12 in x 12 in (30 x 30 cm).
- Lay down the foil and place the chicken breast in the center for each one.
- Season both sides of the chicken with olive oil, salt, pepper, and paprika (all to taste).
- Add sprigs of thyme and garlic clove on top of each chicken breast.
- Bring the top and bottom edge of the foil into the center and fold a couple of times. Fold in the left and right sides a couple of times to seal the foil pack.
- Place all 4 chicken foil packs on a baking tray.
- Bake for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 29 grams, Fat 24 grams, Fiber 12 grams, Protein 52 grams, Sugar 9 grams
EASY FOIL-PACK LEMON AND ROSEMARY CHICKEN DINNER RECIPE BY TASTY
Here's what you need: olive oil, whole grain mustard, dijon mustard, dried thyme, dried rosemary, lemon zest, salt, ground black pepper, baby red potatoes, carrots, boneless, skinless chicken breasts, lemon, fresh rosemary, fresh parsley leaf
Provided by Ochi Scobie
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F (220˚C).
- In a small bowl, combine olive oil, both mustards, thyme, rosemary, lemon zest, salt, and pepper. Whisk and set aside.
- Cut four sheets of foil, about 14 inches (35 cm) long.
- Divide potatoes and carrots into 4 equal portions and add to the center of each foil.
- Drizzle with olive oil and season with salt and pepper.
- Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto the chicken. Top with lemon slices and fresh rosemary.
- Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes and carrots are tender, about 30 minutes. Cooking time may take longer depending on the thickness of the breast.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 66 grams, Fat 13 grams, Fiber 8 grams, Protein 53 grams, Sugar 6 grams
CHICKEN VEGGIE PACKETS
People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. -Edna Shaffer, Beulah, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt. , Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.
Nutrition Facts : Calories 175 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 100mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
Tips:
- Use fresh, colorful veggies: A variety of colorful veggies will make your foil pack visually appealing and packed with nutrients. Choose veggies that cook evenly and have similar cooking times, such as bell peppers, zucchini, carrots, and potatoes.
- Slice veggies thinly and evenly: This will ensure that they cook evenly and quickly. You can use a mandoline or a sharp knife to slice the veggies.
- Marinate the chicken: Marinating the chicken in a flavorful marinade will add extra flavor and moisture to the dish. You can use a simple marinade made with olive oil, lemon juice, garlic, and herbs, or you can get creative and try a more complex marinade.
- Don't overcrowd the foil packs: Make sure to leave some space between the chicken and veggies so that they can cook evenly. If you overcrowd the foil packs, the food will steam instead of roast.
- Seal the foil packs tightly: This will prevent the juices from leaking out and will help the food to cook evenly. You can use a double layer of foil to ensure that the packs are sealed properly.
- Cook the foil packs over medium heat: This will allow the food to cook through without burning. You can cook the foil packs on the grill, in the oven, or on the stovetop.
Conclusion:
Foil pack chicken and rainbow veggies is a delicious and healthy one-pan meal that is perfect for busy weeknights. It is easy to prepare and cook, and it is a great way to get your daily dose of fruits and vegetables. With a little planning, you can create a variety of different foil pack meals that will please the whole family. So next time you're looking for a quick and easy meal, give foil pack chicken and rainbow veggies a try. You won't be disappointed!
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