By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
242 cal · 35 min
Tasty Chicken and Veggie Packets
Recipe GLPR8b5387fe39565b
Tender boneless, skinless chicken breasts are sealed in parchment packets with a colorful medley of julienned vegetables, fresh herbs, a touch of garlic, and bright lemon juice. Baked until the chicken reaches a safe internal temperature of 165°F, these steamed packets are an elegant, easy dinner that locks in moisture and flavor. Perfect for a light, healthy weeknight meal.
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Ingredients
4 boneless, skinless chicken breasts
Salt to taste
Ground black pepper to taste
1/4 red onion, julienned
1 carrot, julienned
1 red bell pepper, julienned
1 celery stalk, julienned
1/2 zucchini, julienned
1 garlic clove, minced
2 tablespoons fresh chopped basil
Fresh thyme sprigs (optional)
Fresh chopped parsley (optional)
Minced fresh ginger (optional)
2 teaspoons olive oil, divided
4 teaspoons fresh lemon juice, divided
Directions
Wash your hands thoroughly with soap and warm water before preparing the meal.
Preheat your oven to 400°F (200°C). Cut four large rectangles of parchment paper or aluminum foil, approximately 12 inches by 16 inches. Fold each rectangle in half lengthwise to create a center crease, then unfold so they lie flat.
Place one chicken breast in the center of each parchment or foil rectangle. Season each breast lightly with salt and pepper to your taste.
Distribute the julienned red onion, carrot, red bell pepper, celery, and zucchini evenly among the four packets, piling the vegetables on top of each chicken breast. Sprinkle the minced garlic and chopped fresh basil over each portion. Add optional thyme sprigs, parsley, or ginger if desired.
Drizzle each packet with 1/2 teaspoon of olive oil and 1 teaspoon of fresh lemon juice.
Fold each parchment or foil rectangle in half along the center crease to enclose the chicken and vegetables. Starting at one corner, crimp the open edges tightly in small 1/4-inch folds, working your way around to seal the packet completely into a half-moon shape. Repeat with all four packets.
Using a spatula, carefully transfer all four sealed packets to a baking sheet, leaving space between them for heat circulation.
Bake in the preheated 400°F oven for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F when measured with an instant-read thermometer in the thickest part of the breast. Cooking time may vary slightly depending on the thickness of your chicken breasts.
Carefully remove the baking sheet from the oven and let packets rest for 1-2 minutes before opening, as steam will be trapped inside. Serve immediately by opening each packet at the table and transferring the contents to serving plates.
Comments
This sheet-packet dinner hits the marks for a Charlotte weeknight: chicken, carrots, and bell peppers are standard issue at any Harris Teeter or Food Lion, and the fresh herbs (basil, thyme, parsley) appear year-round in the produce section. The 35-minute window is honest for chopping vegetables and baking if you move fast, though home cooks should budget 45 minutes to be safe. The real strength is simplicity and clean-up—everything cooks in foil packets and leftovers reheat well, making this solid for family meals or meal prep. The only drag is that this doesn't lean into North Carolina's seasonal abundance (think local sweet potatoes or winter collards), and four servings of chicken plus mixed vegetables runs about $8–10 total, or roughly $2 to $2.50 per serving, which is reasonable but not a bargain.
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