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BBQ Chicken Dinner in a Foil PouchBBQ Chicken Dinner in a Foil Pouch


Prepared by: Tammy Roberts
Nutrition Specialist,
University of Missouri Extension
September 20, 2015


Yield: 4 servings



  • 3 tablespoons barbeque sauce
  • 4 small boneless, skinless chicken breast halves (1 pound)
  • 2 small unpeeled red potatoes, thinly sliced
  • 1 red or green bell pepper, seeded and sliced
  • 1 green onion, finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cups shredded reduced-fat cheddar cheese



  1. Preheat oven to 375 degrees. Place foil sheet, approximately 12x12 inches, on a work surface.
  2. Spoon about 1 teaspoon of the barbeque sauce in the center of the foil. Place one chicken breast half over barbeque sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.
  3. Fold foil in half to cover contents; make narrow folds along edges to seal.
  4. Repeat with remaining ingredients to assemble three more packets.
  5. Place the four packets on a baking sheet and bake for 35 minutes.
  6. Open foil packets with scissors and carefully pull back edges as contents may be very hot.
  7. Sprinkle a quarter of the cheese over the top of each chicken breast and return to oven, unsealed for two minutes or until cheese is melted.
  8. With a metal spatula, transfer the contents of each packet onto individual serving plates.


Nutrition information per serving:

Calories: 290

Total Fat: 4.5g

Saturated Fat: 2.5g

Cholesterol: 75mg

Sodium: 630mg

Protein: 38g

Carbohydrates: 21g

Fiber: 2g



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hht For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Tuesday, September 22, 2015