Ingredients for Tin Foil Chicken Veggies
- 4 tablespoons barbecue sauce
- Boneless Skinless Chicken Breast
- Green Pepper
- Red Pepper
- New Potatoes
- Frozen Corn
- Frozen Peas
- Onion
- Canned Mushroom Slices
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How to Make Tin Foil Chicken Veggies
- Preheat oven to 350°F (175°C).
- Tear off four 12x15 inch sheets of heavy-duty aluminum foil.
- Place 1 tablespoon of BBQ sauce in the center of each foil sheet, spreading it into a rough rectangle.
- Divide 1.5 lbs boneless, skinless chicken breasts (about 4-6 slices) evenly among the four foil sheets, placing them on top of the BBQ sauce.
- Add vegetables: 1 cup chopped bell peppers (any color), 1.5 lbs small red potatoes (halved or quartered if large), and 1 cup chopped onions.
- Drizzle another tablespoon of BBQ sauce over the chicken and vegetables.
- Fold the foil over the filling: First fold the sides inward, then fold the top and bottom over to create a sealed packet. Crimp the edges tightly to prevent leaks.
- Place the foil packets on a baking sheet and bake for 50-60 minutes, or until the chicken is cooked through and the vegetables are tender. Internal temperature of chicken should reach 165°F (74°C).
- Carefully remove the foil packets from the oven. Let them rest for 5 minutes before opening to allow the juices to settle. Open carefully, as steam will escape.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
13g
Fat
3g
Carbs
10g
