Foil Packet Lemon-Basil Chicken & Summer Veggies
Succulent chicken breast, zucchini, cherry tomatoes, and yellow squash tossed in lemon-basil vinaigrette and roasted in foil for a breezy, fragrant summer camp dinner with minimal cleanup.
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.
Notes
Pre-mix vinaigrette at home. This foil packet recipe is perfect for summer evenings and minimal effort after a long hike.