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Lemon Chicken And Asparagus Foil Packets

Lemon chicken and asparagus foil packets steam together in sealed foil for juicy chicken breast and crisp-tender asparagus. Bright lemon slices perfume the filling while you grill right over campfire coals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 4 boneless chicken breasts Cut nothing; keep breasts whole and place evenly in packets.
  • 1 lb asparagus, trimmed Use fresh trimmed spears for crisp-tender texture.
  • 1 lemon, thinly sliced Slice thin so it steams into the juices.
  • 2 tbsp olive oil Helps seasoning cling and keeps the packet moist.
  • 2 garlic cloves, minced Minced for even flavor in every bite.
  • 1 tsp Italian seasoning Classic herb blend for an all-in-one profile.
  • Salt and pepper, to taste Season to taste before sealing packets.

Equipment

  • 1 sheet pan

Method
 

Build the foil packets
  1. Lay out four large sheets of heavy-duty foil and position them shiny-side up so the packets seal and steam evenly.
  2. Divide the chicken breasts and asparagus evenly among the foil sheets, keeping piles centered so they cook at the same pace.
  3. Drizzle each packet with olive oil, then scatter minced garlic, Italian seasoning, and salt and pepper over the chicken and asparagus.
  4. Top each packet with a few lemon slices so the steam infuses the chicken as it cooks.
  5. Seal the foil packets tightly by folding the edges over twice to create a snug, leak-resistant packet.
Grill until cooked through
  1. Grill over campfire coals or a grill for 15-20 minutes, until the chicken is cooked through and the asparagus turns crisp-tender.
  2. Rest the packets for 2 minutes, then carefully open and check doneness by cutting into the thickest part of the chicken before serving.

Notes

Pro tip: double up the foil layers if your foil is thin, so it won’t tear over hot coals. Store cooked leftovers in an airtight container in the fridge for up to 3 days; reheat gently until warmed through. Freeze is not recommended because the asparagus can soften further. For a lighter option, use reduced-fat olive oil spray instead of olive oil, and increase lemon slightly to keep flavor bright.