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Foil Pack Chicken & Rainbow Veggies

Updated: Jan 30, 2020


One pan in the oven for a protein packed lunch or supper!


1 red onion

2 cups broccoli florets

1 yellow bell pepper, sliced

2 cups baby carrots

1 1/2 cups cherry tomatoes

3 tablespoons olive oil

salt, to taste

pepper, to taste

10 sprigs fresh thyme

3 cloves of garlic


4 chicken breasts

olive oil

salt, to taste

pepper, to taste

1 pinch paprika

4 sprigs fresh thyme

4 cloves of garlic

Special Equipment

2 baking trays

aluminum foil


1. Preheat oven to 400F/200C

2. Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on baking sheet.

3. Season with olive oil, salt and pepper.

4. Add sprigs of thyme and garlic clove halves on top of the vegetables.

5. Tear off four pieces of aluminum foil, approximately 12 in x 12 in.

6. Lay down the foil and place the chicken breast in the centre for each one.

7. Season both sides of the chicken with olive oil, salt, pepper, and paprika.

8. Add sprigs of thyme and garlic clove on top of each chicken breast.

9. Bring the top and bottom edge of the foil into the centre and fold a couple of times. Fold in the left and right sides a couple of times to seek the foil pack.

10. Place all 4 chicken foil packs on a baking tray.

11. Bake 30 minutes.

12. Enjoy!

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