Lemon Garlic Chicken Foil Packets

published May 21, 2020
Snapshot Cooking
Lemon Garlic Chicken Foil Packets

A quick and easy five-ingredient recipe for lemony grilled chicken cooked in a foil packet.

Serves4

Prep10 minutes

Cook20 minutes to 25 minutes

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Chicken, green beans, tomatoes, and lemon cooked in a foil packet
Credit: Jesse Szewczyk

This recipe combines boneless, skinless chicken breasts with lemon, garlic, green beans, and cherry tomatoes to create an all-in-one meal that practically makes itself. As it cooks, the tomatoes burst, creating a sweet and simple sauce for the juicy chicken and veggies. The lemon slices release their juices, too, steaming the veggies and chicken while adding bright, citrusy flavor. The lemon skins themselves become tender and completely edible.

Even if you don’t have a grill, you can still make this recipe. Just cook the packets in the oven by placing them onto a rimmed baking sheet and roasting them at 425°F for 20 to 25 minutes.

Lemon Garlic Chicken Foil Packets

A quick and easy five-ingredient recipe for lemony grilled chicken cooked in a foil packet.

Prep time 10 minutes

Cook time 20 minutes to 25 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    medium lemon

  • 4 cloves

    garlic

  • 8 ounces

    green beans (1 1/2 cups)

  • 10 ounces

    cherry tomatoes (1 1/2 cups)

  • 2 tablespoons

    olive oil

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1 teaspoon

    freshly ground black pepper, divided

  • 4

    (6-ounce) boneless, skinless chicken breasts

Instructions

  1. Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch long) sheets of aluminum foil.

  2. Prepare the following, placing them all in the same large bowl: Thinly slice 1 medium lemon, trim 8 ounces green beans, and mince 4 garlic cloves. Add 10 ounces cherry tomatoes, 2 tablespoons olive oil, 1/2 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Toss to combine.

  3. Divide the vegetable mixture between the 4 sheets of foil, leaving a 2-inch border on all sides. Season 4 boneless, skinless chicken breasts with the remaining 1 teaspoon kosher salt and remaining 1/2 teaspoon black pepper, then place a breast on each vegetable pile.

  4. Fold the sides of the foil to meet over the center, then crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening the packets and serving.

Recipe Notes

Oven cooking: To cook the packets in the oven, place onto a rimmed baking sheet and roast at 425°F for 20 to 25 minutes.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.