How to Cook Chicken Breasts & Carrots in the Oven With Foil

by M.H. Dyer

For a simple, healthy meal that leaves little cleanup, bake a chicken breast and chopped carrots in an aluminum foil packet. Chicken and carrots are a healthy meal choice, with a 3-ounce chicken breast containing only 165 calories and 5 grams of fat, but plenty of protein, magnesium, selenium, zinc, iron and several B vitamins. Similarly, one medium carrot contains about 30 calories and supplies generous quantities of beta carotene and potassium.

Preheat the oven to 400 degrees Fahrenheit.

Cut two 18- to 20-inch square pieces of heavy-duty aluminum foil for each chicken breast. Put one piece of foil on top of the other.

Rub each chicken breast with olive oil. Place the chicken in the center of the foil.

Peel and dice one or two fresh carrots for each chicken breast. Arrange the carrot pieces around the chicken breast. You can also use frozen or canned carrots.

Sprinkle the chicken breasts and carrots with sea salt and black pepper. You can also sprinkle the chicken and carrots with seasonings such as garlic powder, cayenne pepper or chili powder.

Bring the edges of the aluminum foil together. Fold the foil securely to make a packet around the chicken and vegetables.

Place the foil packets on a baking sheet.

Bake the chicken and carrots for 25 minutes, and then open the top of the packet. Return the packet to the oven for an additional five minutes.

Tips

  • Substitute zucchini or yellow squash slices in place of carrots, or add a combination of vegetables. You can also add thinly sliced potatoes, sweet potatoes, sliced celery, sliced tomatoes, mushrooms or black olives.

    For extra flavor, sprinkle the chicken lightly with grated Parmesan cheese. You can also put a sprig of fresh rosemary, thyme or sage inside the packet.

    Use a meat thermometer to make sure the chicken is cooked to at least 165 degrees Fahrenheit.

Photo Credits

  • Elena_Danileiko/iStock/Getty Images

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.