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BBQ Chicken and Cheddar Foil Packet Dinner

BBQ Chicken and Cheddar Foil Packet
BBQ Chicken and Cheddar Foil Packet
This healthy recipe comes from NDSU Extension Service.


  • 3 Tbsp. barbecue 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 tsp. salt
  • 1/8 tsp. black pepper
  • 1 1/2 c. reduced-fat cheddar cheese


Preheat oven to 375 F. Place a foil sheet, approximately 12 by 12, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with one-fourth of the vegetables. Sprinkle with salt and pepper. Fold foil in half to cover and make narrow folds along the edges to seal. Repeat with the remaining ingredients to make three more packets. Place the packets on a baking sheet and bake for 35 minutes. Measure the temperature of the chicken with a food thermometer. It should be 165 F. Carefully open the packets (they will be very hot). Sprinkle the cheese over each chicken breast and return to the oven for two minutes or until cheese is melted.

Recipe and photo courtesy of Midwest Dairy Council.

Makes 4 servings.

Per Serving: about 140 calories, 7 grams (g) of fat, 13 g carbohydrate, 7 g protein, 2 g fiber and 330 mg sodium

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