Light Chicken and Capsicum (For the BBQ, Grill or Oven)

READY IN: 35mins
Recipe by Jubes

Chicken breast (or other pieces of your choice) cooked in a foil parcel with chargrilled capsicum. It's also a low-fat meal. Serve with veges or a salad. You can substitute for the capsicum with onion and tomato, a squeee of lemon, fresh herbs etc

Top Review by AshK5246

A very nice and easy recipe. I used the seasonings as listed, I happened to have some fresh basil and I also added a little fresh oregano. The chicken was tender and done in a jiffy on the grill. I served this with parsley potatoes that I grilled in their own foil pouches. I am planning on using this method again for more grilling adventures.

Ingredients Nutrition


  1. Trim the breast pieces to remove any fat or skin.
  2. Use cooking spray to lightly spray 4 pieces of aluminium foil.
  3. Using 1/2 of the capsicum slices spread them in the centre of each piece of foil.
  4. Place a chicken piece over the capsicum on each piece of foil.
  5. Spread over each chicken piece 1/4 of the reamining capsicum pieces. Sprinkle over the all-seasoning and the basil.
  6. Fold in the foil and seal in each piece of chicken . The foil should be fully sealed. I usually fold and 'scrunch" in lengthways and then roll up the ends. These should be sealed so that the steam and flavours are fully sealed inches.
  7. If large chicken pieces are used, you can cut them down the centre to make them 1/2 the thickness. This allows the chicken to cook through quickly and stops it from going tough and chewy.
  8. If you are unable to fully fold and seal the foil you can add another piece of foil over the top and them seal around all four sides.
  9. Any flavours or herbs can be used.
  10. Cook in the oven, grill, BBQ or frying pan. About 5 minutes on each side should be plenty.
  11. The foil parcel will swell up with steam towards the end of the cooking time. Do not release the steam.
  12. Allow to sit for anther minute before opening the parcel to serve.

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