Lemon Pepper Chicken Foil Packets Recipe

Super juicy lemon pepper chicken baked in a foil packet with fresh asparagus and rosemary. Quick and easy healthy chicken dinner.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 143kcal

4 boneless skinless chicken breasts (about 5 oz each) No more than 1-inch thick
4 teaspoons lemon pepper seasoning (adjust amount per your own preference) 1 teaspoon per chicken breast
trace olive oil or coconut oil
1 bunch of fresh asparagus
1 bunch of fresh rosemary
1 fresh lemon, sliced
sea salt, if desired (adjust amount per your own preference)

Preheat oven to 400F. If using thick chicken breasts, pound to ½" to 1" thickness.
For each serving: Measure 1 teaspoon of lemon pepper seasoning and season both sides of chicken breast (use more or less seasoning, as desired). Place one breast onto a 12" by 12" sheet of foil that has been lightly coated with olive oil or coconut oil.
Add 5-6 asparagus spears next to each chicken breast. Then add a sprig of rosemary and a slice of lemon. Sprinkle with sea salt, if desired.
Fold the edges of the foil over the chicken and asparagus to tightly seal. Repeat for each serving. Place on a baking sheet.
Bake for approximately 20 minutes or until chicken is no longer pink and reaches 160 degrees. Remove from oven and let rest for about 5 minutes before opening. Carefully open foil packet as contents will be hot!

Larger, thicker chicken breasts will require longer baking time so please keep in mind and use a cooking thermometer.

This recipe calls for asparagus but you can also use green beans, broccoli, cauliflower, zucchini, or whatever your favorite vegetable is.

Store any leftover foil packets in the refrigerator for up to 3 days; great to eat the next day!