VIDEO: Cilantro Chicken & Purple Potato Foil Packets Recipe


Foil packet dinners may conjure up memories of camping and cookouts over an open fire. But foil packets are having a resurgence in popularity for busy home cooks who want a simple, tasty meal with minimal clean-up.

The formula is pretty simple: Toss your ingredients together, seal up them into a packet, and throw them in the oven or on your grill.

For these foil packets, we’ve used a delicious marinade featuring cilantro, lime juice and garlic to flavor tender pieces of chicken, along with vibrant purple potatoes and yellow bell peppers. (Red skin or fingerling potatoes work well here too, if purple ones are not available.)

It’s perfect for an easy dinner at home, or if you’re so inclined, to feed some hungry campers around a cozy fire.

Cilantro Chicken & Purple Potato Foil Packets

(Downloadable/printable pdf version of this recipe)

Yield: 4 servings


1/4 cup fresh cilantro, chopped
1 Tablespoon olive oil
2 teaspoons lime juice
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound purple potatoes, cut in to 1-inch pieces
1 pound chicken breast, cut in to 1 1/2-inch pieces
1 yellow pepper, cut in to 1-inch pieces
1 small onion, cut in to 1-inch pieces


In a large microwave-safe bowl, combine cilantro, olive oil, lime juice, garlic, salt and pepper. Add potatoes to bowl and mix well to ensure they are coated. Place bowl in microwave and heat on high for 1 minute. Stir mixture and heat on high for another minute. Remove from microwave and allow to cool.

Cut four 12-inch sheets of aluminum foil.

When potatoes have cooled, add chicken, yellow pepper and onion to bowl. Mix well. Divide mixture into four equal portions and add to the center of each foil in a single layer. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed.

Place packets in refrigerator for 1-2 hours to marinate.


Preheat oven to 375 degrees F.

Remove prepared foil packets from refrigerator and place them on a baking sheet in a single layer. Bake until the chicken is cooked through (internal temperature of 165 degrees F) and the potatoes are tender, about 25-30 minutes. Remove from oven and let stand a few minutes. Open the packets and serve.


Preheat grill to medium heat. Place packets on grill, cover and cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is cooked through (internal temperature of 165 degrees F) and the potatoes are tender.

NUTRITION INFORMATION PER SERVING: 271 Calories; 5 grams Fat; 1 gram Saturated Fat; 66 mg Cholesterol; 228 mg Sodium; 25 grams Carbohydrates; 2 grams Fiber; 30 grams Protein

Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or email [email protected].

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Categories: EatWell