Bring on the foil packet recipes! Camping season is here. Finally!
Welcome to my RV Cooking series. You have found the right place if you’re looking for easy, tasty, hearty meals you can whip out when you’re out enjoying our beautiful country in your RV or camper.
And I’m starting with the ever-popular foil packet recipes. It’s doesn’t get much easier than this – throw all your ingredients into a piece of heavy-duty foil, wrap it up, put it on a heat source for 30 minutes and BAM! You’ve got dinner that you can enjoy while sitting around a roaring campfire!
But… there are some secrets to getting perfectly cooked foil packet meals. It has everything to do with the size and density of the food you choose to combine in these neat little foil packets.
It is critical to cut the various ingredients into sizes that will all come out perfectly at the same time since all the food is cooked at the same temperature for the same length of time. Very dense foods like potatoes need to be cut into small pieces, but broccoli should be larger pieces so it doesn’t overcook and turn to mush. And chicken falls somewhere in the middle.
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This particular foil pack dinner is loaded with broccoli, red bell peppers, potatoes, and of course chicken! And it will definitely satisfy even the hungriest of campers out there. Be sure to include enough broccoli! My family accused me of being stingy with the broccoli last time I served these. Who knew broccoli was so popular??
In general, potatoes should be cut into 1″ pieces, chicken can be 1 1/2″ chunks, and less dense vegetables such as broccoli should be 2″. This will ensure proper cooking times for all ingredients. It’s like magic!
How Do You Make a Foil Pack?
Spray a 12″x18″ piece of heavy duty foil with non-stick spary for each serving. Cut the vegetables into appropriate size pieces that will cook evenly, drizzle with oil and sprinkle with seasonings. Top with chicken pieces. Pull the long sides of the foil together and roll down to 2″ above the food then fold up the sides and tightly seal. Place over a hot bed of coals or in a 425 degree oven. Cook 30 minutes then serve immediately.
What I love about foil packet recipes is that they’re quick and easy and almost no clean-up is required. And that’s perfect for camping. We all have to watch our resources when we’re out camping – power supply, water supply, refrigerator space, countertop space… the list goes on and on.
Foil packets provide the perfect opportunity to load up on veggies and a protein with very little effort. Pull them out of the oven or campfire, peel them open and dig into a hearty and satisfying meal.
Pro Tip: Pre-cut all the vegetables and store them in a Zip Top bag in your fridge or cooler before you hit the road. Then this recipe truly comes together in 5 minutes plus cooking time. And that, my friends, gives you time to enjoy a nice, cold adult beverage.
What Can You Cook in Foil?
This is a great question that I get asked all the time! Nearly anything can be cooked in foil if the ingredients are cut to the correct size. And I’ve done everything from chicken and potatoes to shrimp and peas to pork and peppers. Even tilapia makes for a great foil packet meal! The combinations are nearly endless!
Do You Poke Holes in Foil When Grilling?
This is a big fat no-no! Foil packets cook with the steam generated in the inside. Poking holes in the foil – whether it’s cooked on a grill, campfire, or in an oven – allows the steam to escape during the cooking process. And poking holes in the foil pack leaves you with undercooked food.
There is a reason foil packet dinners are so popular among us campers and RVers. You get to enjoy a quick, easy, flavorful meal while sitting around your campfire. No pots and pans to clean. No scraping or washing up aferward. And you’ll have extra time to enjoy with the fam! Happy camping!
- 1 ½ pounds boneless, skinless chicken breasts or tenders cut into 1 ½ inch chunks.
- 2 cups fresh, raw broccoli florets
- 2 medium red or yellow potatoes, scrubbed and cut into 1 inch cubes
- 1 red bell pepper, seeded and cut into 1 ½ inch pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1 teaspoon salt
- ½ teaspoon pepper
- Heat the oven to 425 degrees and spray 4 18 inch pieces of heavy-duty aluminum foil on one side with nonstick spray for the packets.
- In a medium bowl, toss the chicken, broccoli, potatoes and bell pepper with the oil, garlic powder, Italian seasonings, salt, and pepper.
- Divide the mixture evenly among the center of each piece of foil and create foil packet by folding up the edges and rolling together, leaving 1-2 inches of space above the food.
- Place in the oven for 30 minutes. Remove from the oven and carefully open the corner of the packet. Pierce potato with a fork to ensure doneness. If the potato is not easily pierced, place back in the oven for another 5-10 minutes.
- Serve immediately in the foil packets or on a plate.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 448Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 149mgSodium: 766mgCarbohydrates: 19gFiber: 4gSugar: 3gProtein: 58g