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