Low-Carb Tin Foil Dinners
These easy and tasty Low-Carb Tin Foil Dinners are perfect to make when you’re camping, but you can also cook them on the grill or in the oven at home!
The approaching end of summer always brings mixed-emotions for me, because I love the early fall weather, but I always want to hang on to summer foods a bit longer! And definitely I should have posted these Low-Carb Tin-Foil Dinners earlier in the summer, but can I get some credit for finally taking photos for this recipe that has been back in the archives without a single photo since 2005?
When I stumbled on it recently I thought about how long ago it was that I first made this at a Denny Family Campout, and then realized this recipe had to have some photos before anyone would be tempted to try it! And trust me when I say that this easy dinner idea is way too tasty and easy to only make when you’re camping, so make this at home too!
Low-Carb Tin Foil Dinners are perfect to cook on a gas grill or one of those handy little raised charcoal grills that lots of campsites have, and they can be cooked near the coals of a campfire if you’re extra careful to watch them. And they can also be cooked in the oven too if it’s cold outside or you don’t have a grill.
If you have non low-carb eaters in the family (or picky children who won’t eat red peppers, zucchini, or onions) you could make two separate packets of the veggie mixture and put some potatoes and carrots in one batch for the kids. Cut potatoes and carrots into small pieces since they take longer to cook.
I don’t have many marinades that are made of purchased ingredients, but this recipe is a variation of the ultra-easy and popular Completely Foolproof 100% Delicious Grilled Chicken, so if you like this idea you might also want to try that recipe when you’re looking for something easy to grill at home. When you’re using purchased ingredients like this, be sure to check for added sugar and also to be sure they’re gluten-free if that’s needed at your house!
How to Make Low-Carb Tin Foil Dinners:
(Scroll down for complete recipe including nutritional information.)
- Trim chicken breasts as needed, then cut crosswise into pieces about one inch thick. Mix Newman’s Own Olive Oil and Vinegar Dressing (affiliate link), Zesty Italian Dressing Mix (affiliate link), Spike Seasoning (affiliate link)) if using, and a little salt and fresh-ground black pepper to make the marinade.
- Put chicken in a Ziploc bag and add a little more than half the dressing mixture. Let the chicken marinate in the fridge or a cooler all day.
- A few hours before you want to cook, cut up the zucchini, red bell pepper, and red onion and put the veggies into a Ziploc bag.
- Pour in the rest of the marinade and let veggies marinate for 1-2 hours.
- When you’re ready to assemble the tin foil dinners, drain the chicken and vegetables. (If you’re camping you can just snip the corner of the Ziploc bag and let most of the liquid drain out. They don’t have to be completely drained, although it makes it easier to assemble the packets if the chicken and vegetables aren’t too wet.)
- When you’re ready to cook the packets you need a grill that’s preheated to medium high, or a campfire or raised charcoal grill in a campground that has burned down to just coals.
- To assemble the packets tear 8 large pieces of foil. (We had heavy-duty foil that was 18 inches wide and our pieces of foil turned out to be a little bigger than we absolutely needed.)
- Lay out the foil to make four packets with two pieces of foil for each.
- Put one-fourth of the chicken in the middle of each foil stack; then put one-fourth the veggie mixture on top of the chicken.
- Fold over the foil, making a series of small folds at the top and at the ends to seal the edges together. Then turn that packet over and fold over the second piece of foil, sealing the ends well again. (This recipe has a better photo of how to fold the packets together.)
- For a home grill or a charcoal campground grill (where the packets are cooking on a grate) cook the packets about 10 minutes with the chicken side down on the grill; then turn and cook about 10 minutes more on the second side. I wish I knew a good way to tell when they’re done without opening one, but that’s really the only way!
- To cook near the hot coals of a fire, it’s extra important to have heavy-duty foil. I wouldn’t recommend putting packets directly on the coals, put them around the edge of the fire. I’m guessing cooking time will be slightly shorter for cooking near coals, but it will depend on how hot your coals are. I’d rotate the packets (so the opposite side is near the coals) every 5 minutes and then check one of the packets after 15 minutes to see if they need to cook a bit longer.
- To cook in the oven, preheat temperature to 450F/230C and cook 30-35 minutes.
Serve hot in the packets (or not) with some fresh-ground pepper added at serving time. You can also add some coarsely grated Parmesan cheese if you want to take it up a notch; enjoy!
Make it a Camping Meal:
When I’m camping I’d serve this with “camping salad”. Place cut up cucumbers, black olives and cherry tomatoes in a Ziploc bag. Pour your favorite salad dressing over (ranch or blue cheese is good). Serve right out of the bag for no clean up.
More Tin Foil Dinners:
Low-Carb Grilled Greek Chicken Packets ~ Kalyn’s Kitchen
Grilled Chicken Fajita Foil Packet Meal ~ Real Housemoms
Foil-Wrapped Grilled Fish Packets with Pesto and Tomatoes ~ Kalyn’s Kitchen
Sausage and Shrimp Campfire Packets ~ All Day I Dream About Food
Grilled Salmon Packets with Tomatoes, Olives, and Saffron ~ Kalyn’s Kitchen
Italian Sausage Tin Foil Dinner ~ Tried and Tasty
I highly recommend the Newman's Own Olive Oil and Vinegar Dressing (affiliate link) and Zesty Italian Dressing Mix (affiliate link) that I use to make this marinade, but if you don't have those any similar dressing (that's low in sugar) and Italian dressing seasoning can be substituted. The Spike Seasoning (affiliate link) is definitely optional so don't stress over it if you can't find that or don't want to buy it. This recipe created by Kalyn sometime before 2005 and made for one of the Denny Family Campouts years and years ago. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 103mgSodium: 1438mgCarbohydrates: 11gFiber: 3gSugar: 6gProtein: 40g
I highly recommend the Newman's Own Olive Oil and Vinegar Dressing (affiliate link) and Zesty Italian Dressing Mix (affiliate link) that I use to make this marinade, but if you don't have those any similar dressing (that's low in sugar) and Italian dressing seasoning can be substituted. The Spike Seasoning (affiliate link) is definitely optional so don't stress over it if you can't find that or don't want to buy it.
This recipe created by Kalyn sometime before 2005 and made for one of the Denny Family Campouts years and years ago.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With the ingredients used here Low-Carb Tin Foil Dinners would be great for any low-carb, Keto, or low-glycemic diet plan, including any phase of the South Beach Diet.
Find More Recipes Like This One:
Check out Foil Dinners for more easy recipes to cook outside. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.