🍗 Foil-Packet Italian Chicken and Vegetables

Ingredients

• 1½ lb Chicken breasts, boneless skinless, in 1-inch pieces
• 2 Zucchini, in half-moons
• 1 Red bell pepper, in chunks
• 1 Yellow onion, in wedges
• 3 tbsp Olive oil
• 2 tsp Italian seasoning
• 1 tsp Garlic powder
• 1 tsp Table salt
• ½ tsp Ground black pepper
• ¼ cup Grated Parmesan, grated, for serving (optional)

Nutrition

Steps

You’ll need: heavy-duty foil, long tongs, heat-proof gloves, food thermometer, campfire grate or camp grill.

1. At home, put the chicken in a sealed container or zip-top bag with half the oil, the seasoning, garlic powder and salt. Put the vegetables in another bag with the rest of the oil and the pepper. Keep the raw meat in the cooler at 40°F or below, sealed and packed below ready-to-eat food, until it goes on the fire (USDA).
2. Tear four sheets of heavy-duty foil about 18 inches long. (Or double up regular foil.) Divide the vegetables and chicken among them. Fold the long sides together twice and crimp the ends. Wash your hands before and after handling raw meat; bring soap and water, or wipes, if there’s no tap (USDA).
3. Cook over a bed of glowing coals in an established fire ring or on a camp grill, not over tall flames. Use long tongs and heat-proof gloves, and open packets away from your face: the steam is very hot. Cook 20 to 25 minutes, turning once.
4. Open one packet carefully and check the biggest piece of chicken: it must read 165°F (USDA). Sprinkle with Parmesan.

🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.