Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 lb baby red potatoes, quartered
  • 2 medium zucchinis, sliced into half-moons
  • 1 red bell pepper, chopped into 1-inch pieces
  • 0.5 red onion, sliced into wedges
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Cut four 18 inch sheets of heavy duty aluminum foil.
  2. In a large bowl, toss the 1.5 lbs chicken, 1 lb potatoes, zucchini, peppers, and onions with the olive oil, lemon juice, garlic, and herbs.
  3. Divide portions. Place an equal amount of the mixture in the center of each foil sheet.
  4. Seal the long edges. Bring the two long sides of the foil together and fold them down tightly over the food.
  5. Crimp the ends. Fold the remaining open ends inward at least twice to create a leak proof seal. Leave a little headspace for steam expansion.
  6. Preheat your heat source. Get your grill to medium high or ensure your campfire has a solid bed of glowing red coals.
  7. Place packets on the grate and cook for 20 minutes until the potatoes are tender when pierced.
  8. Check for doneness. Carefully open one packet (watch for steam!) and ensure the chicken has reached 165°F.
  9. The safety reveal. Let the packets rest for 2 minutes before fully opening.
  10. Garnish and serve. Add an extra squeeze of lemon or a sprinkle of fresh herbs if you’re feeling fancy.