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Italian Chicken and Veggies Foil Pack

For an added Italian touch, top your finished meal with shredded Parmesan.
Italian chicken and mixed veggies in a foil pack
  • Yield 4 servings
  • Prep Time 20 minutes (plus one hour optional marinating time)
  • Cook Time 30 minutes


  • 1 1/2 lb. boneless, skinless chicken breast, cubed
  • 1 medium zucchini, sliced into half-moons
  • 1 cup grape tomatoes, halved
  • 1/2 cup diced red onion
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. sea salt
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • Shredded Parmesan to garnish (optional)


Preheat grill to 350 degrees F.
Combine all ingredients in a large bowl and toss until everything is evenly coated with oil and spices. (Optional: Allow to marinate for an hour before cooking.)
Cut four 12-inch squares of heavy-duty aluminum foil. Evenly divide mixture among the squares.
Place foil packs directly on the grill and close the cover. Cook for 25 to 30 minutes, flipping halfway through.
Carefully open the foil pack and test chicken for doneness before enjoying.
Tip: Create pack by folding the shorter ends of the foil over the contents, and then tightly fold the sides and pinch together to seal.

Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


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