Caprese Chicken Foil Pack with Pesto and Vegetables

Chicken, zucchini, tomato and onion topped with fresh pesto and cheese and cooked up in foil packet over the grill of campfire.

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Course: Main Course

Keyword: campfire dinner, foil packet

Prep Time: 15

Cook Time: 25

Servings:

Calories: 579kcal

To make the pesto, combine garlic cloves, basil leaves, olive oil, parmesan, pine nuts, salt and pepper in a food processor. Puree ingredients until well combined and smooth. Store pesto in the refrigerator or cooler for up to three days before making the foil packs. (Or, buy premade pesto and skip this step!)

Season the chicken thighs with salt and pepper, set aside.
Slice the zucchini in half lengthwise, and then into slices about1/2" thick. Slice tomato and onion.
Place the onions and zucchini on a piece of aluminum foil, sprayed with cooking spray. Top with 1 tbsp. of pesto and 1 tbsp. of parmesan cheese.
Add one boneless, skinless chicken thigh to the top of the vegetables and spread 1 tbsp. of pesto on top of the chicken.
Alternate slices of tomato and Mozzarella cheese on top of the chicken thighs.
Fold the aluminum foil over the top, closing the seam at the top. Then fold the sides in, forming a packet. Repeat this process with one more piece of aluminum foil to make a second layer of foil.
Place the foil packets over indirect heat or over a small campfire. Placing the packets in large flames will result in uneven cooking. Foil packets can also be cooked on charcoal.
Cook for approximately 10-15 minutes per side. Cooking times are approximate and will greatly depend on campfire temperature. Chicken thighs should be cooked to an internal temperature of 165 degrees Fahrenheit.
Remove from heat and enjoy!