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Chicken Veggie Packets

 Chicken Veggie Packets
People think I fussed when I serve these packets. Individual aluminum foil pouches hold the juices in during baking to keep the herbed chicken moist moist and tender. It saves time and makes clean up a breeze.—Edna Shaffer, Beulah, Michigan
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 pound sliced fresh mushrooms
  • 1-1/2 cups fresh baby carrots
  • 1 cup pearl onions
  • 1/2 cup julienned sweet red pepper
  • 1/4 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, optional


  • Flatten chicken breasts to 1/2-in. thickness; place each on a piece
  • of heavy-duty foil (about 12-in. square). Layer the mushrooms,
  • carrots, onions and red pepper over chicken; sprinkle with pepper,
  • thyme and salt if desired.
  • Fold foil around chicken and vegetables and seal tightly. Place on a
  • baking sheet. Bake at 375° for 20 minutes or until chicken
  • juices run clear. Yield: 4 servings.
Nutritional Facts: 1 each equals 189 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 94 mg sodium, 15 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Chicken Veggie Packets (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.