Go Back
+ servings

Grilled Chicken and Veggies In Foil

Grilled chicken and veggies in foil is a super easy and summer dinner recipe! Done in under 30 minutes!
No ratings yet
Print Pin
Course: dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 281kcal
Author: Megan Porta
Cost: 3.50


  • Aluminum Foil


  • 1 boneless chicken breast
  • 1.5 cup vegetables assorted veggies such as green beans, carrots, sweet peppers, mushrooms
  • 1 tbsp olive oil
  • 1/2 lemon fresh squeezed juice
  • salt/pepper to taste


  • Light a grill over medium heat. Spray two large pieces of aluminum foil with cooking spray.
  • Place 1 chicken breast and an assortment of fresh, cut veggies into the center of each piece of foil. Do not exceed 1 1/2 cups vegetables per foil packet.
  • Drizzle olive oil over the tops along with a squirt of lemon juice. Sprinkle salt and pepper on top.
  • Cinch the aluminum foil closed and cook on the lighted grill for 20 minutes, or until the chicken is cooked through. Serve immediately!


Veggie options: cherry tomatoes, carrot chunks, green beans, bell peppers, zucchini, asparagus or onions (green, yellow or red).
Stick a meat thermometer into the center of the chicken breast to determine doneness. Internal temp should read at least 165 degrees F.
Potatoes can be added to foil packets, but cooking time should be increased by 5 minutes.
This is a great meal to make for lazy summer nights on the back deck or camping.
Use boneless skinless chicken breasts for this recipe.
There’s no need to flip the packet, as the foil will trap in heat and steam ensuring the chicken gets fully cooked.


Calories: 281kcal | Carbohydrates: 19g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 195mg | Potassium: 707mg | Fiber: 5g | Sugar: 1g | Vitamin A: 6965IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!