Steam hisses the moment you peel back the foil, carrying lemon zest and torn basil over tender chicken and hot, glossy vegetables. Foil Packet Lemon-Basil Chicken & Summer Veggies leans into that fresh-summer flavor you want at camp—bright, herby, and just rich enough from the packet juices to feel satisfying after a day outside.
Inside, chicken breast cooks gently while zucchini, yellow squash, and cherry tomatoes soften without turning to mush. The tomatoes slump and sweeten, the squash stays silky, and everything gets coated in a light, tangy sauce that pools at the bottom—perfect for spooning over rice, sopping up with bread, or simply eating straight from the packet at the picnic table.
It’s also a smart campsite move: prep the packets ahead on a cutting board or tailgate, stack them in the cooler, and cook once your fire settles into steady coals or you’ve got a grate going. Cleanup is mostly crumpling foil, and you can easily adjust portions for kids, big appetites, or extra veggies you need to use up.
Foil Packet Lemon-Basil Chicken & Summer Veggies
Equipment
- Heavy-duty foil
- Tongs
- Knife
- Cutting board
- Bowl
Ingredients
- 1 lb boneless, skinless chicken breast cut into strips
- 1 small zucchini sliced
- 1 small yellow squash sliced
- 1 cup cherry tomatoes halved
- 2 tbsp olive oil
- 1 lemon juice and zest
- 2 tbsp fresh basil chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Combine olive oil, lemon juice, lemon zest, basil, salt, and pepper to make vinaigrette.
- In a bowl, toss chicken strips and vegetables with the vinaigrette.
- Divide evenly among four foil sheets. Seal packets tightly, leaving space for steam.
- Roast on campfire coals or grill grate for 20-22 minutes, rotating once, until chicken is cooked through.
- Open carefully and serve hot, garnished with extra basil.