Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cubed into 1-inch pieces
  • 1 lb baby gold potatoes, quartered or diced small
  • 2 cups bell peppers, chopped
  • 1 cup yellow onion, diced
  • 1 cup sliced carrots, thin rounds
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. In a large bowl, combine the cubed chicken, potatoes, peppers, onions, and carrots. Pour in the olive oil, lemon juice, minced garlic, and spices. Mix until every piece is coated in the seasoning.
  2. Cut four large sheets of heavy-duty foil (approx. 12x18 inches). Place one sheet per person, creating a slight boat shape.
  3. Divide the mixture evenly among the four sheets. Spread the ingredients in a single layer to ensure even heat distribution.
  4. Bring the two long sides of the foil together over the center and fold them down tightly. Fold the ends inward and crimp them firmly to seal in the steam.
  5. Place packets on a medium-heat campfire grate or hot coals. Cook for 20–25 minutes, flipping once halfway through. Alternatively, bake in an oven at 400°F (200°C) for 25 minutes.
  6. Carefully open one packet and use a meat thermometer to ensure the thickest piece of chicken has reached an internal temperature of 165°F (74°C) and potatoes are fork-tender.