Chicken and Zucchini Foil Packs

Name: Chicken and Zucchini Foil Packs
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 large sweet onion, thinly sliced; 1 teaspoon olive oil; 4 large fresh button mushrooms, thinly sliced; 2 tablespoons tomato paste; 2 tablespoons chopped fresh basil; 1 teaspoon chopped fresh oregano; 1 cup chicken broth or stock; 2 boneless skinless chicken breasts (6 ounces each); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 medium zucchini, thinly sliced

TEST KITCHEN APPROVED

Total Time:Prep: 45 min. Grill: 15 min.

By Taste Of Home Editorial Team

Recipe by Dianna Smith, Newport, Tennessee

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

I enjoy foil-wrapped dinners cooked on the grill, especially because there are no pots or pans to wash. You can try making chicken foil packs with most fresh vegetables you have on hand. —Dianna Smith, Newport, Tennessee

Foil-Pack Chicken and Veggies Tips

Can you cook foil-pack chicken and veggies in the air fryer?

Yes! You can use foil in the air fryer, just be sure to roll up the sides so that the air can still circulate throughout. Learn more about how to use foil in an air fryer the right way.

What other vegetables can you add to foil-pack chicken and veggies?

Consider trying summer vegetables that cook quickly. We recommend bell peppers, squash, tomatoes, or even corn to add a little brightness to your plate. Check out these air fryer vegetable recipes for more ideas!

Can you prepare foil-pack chicken and veggies ahead of time?

If you're planning ahead, you can prepare these foil packs up to 8 hours ahead of cooking. Just make sure to store them in your refrigerator until you're ready to cook. Here are some more foil-pack recipes to try next!

—Ellie Crowley, Taste of Home Culinary Assistant

TEST KITCHEN APPROVED

Chicken and Zucchini Foil Packs

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Yield:2 servings

Prep:45 min

Cook:15 min

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Ingredients

1 large sweet onion, thinly sliced
1 teaspoon olive oil
4 large fresh button mushrooms, thinly sliced
2 tablespoons tomato paste
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
1 cup chicken broth or stock
2 boneless skinless chicken breasts (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium zucchini, thinly sliced

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Directions

1
Prepare grill for medium heat or preheat oven to 450°. In a large skillet, cook onion in oil over medium-high heat until crisp-tender, 4-5 minutes. Add mushrooms; cook until tender, 4-5 minutes. Stir in tomato paste, basil and oregano; cook until tomato paste starts to caramelize, 6-8 minutes. Stir in broth, stirring to loosen browned bits from pan. Bring to a boil; cook until sauce has thickened, 8-10 minutes. Remove from heat; cool slightly.

2
Cut each chicken breast into 3 long strips. Divide chicken strips between two 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil; sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over zucchini. Fold foil around mixture, sealing tightly.
3
Place packets on grill or in oven; cook until chicken is no longer pink, 15-20 minutes, turning once. Open packets carefully to allow steam to escape. If desired, top with additional basil.

Nutrition Facts

1 packet: 302 calories, 7g fat (2g saturated fat), 94mg cholesterol, 838mg sodium, 21g carbohydrate (12g sugars, 3g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1/2 fat.