Roasted Campfire Pockets
Prep time
Cook time
Total time
Serves: 4 servings
  • 20 Florida fingerling potatoes, sliced thin
  • 1 large onion, sliced
  • 2 red bell peppers, sliced
  • 2 cups mushrooms, sliced
  • 2 tablespoons finely chopped fresh herbs (basil, oregano, thyme, rosemary, or a comination)
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and fresh ground pepper, to taste
  • 4 boneless skinless chicken breasts
  1. Preheat an outdoor grill to medium-high heat, or an oven at 375°F.
  2. In a medium-sized mixing bowl combine the potatoes, onion, bell peppers, mushrooms, herbs and oil. Stir ingredients to combine and season lightly with salt and pepper.
  3. Make 4 12x12-inch squares of aluminum foil and lay them out to be stuffed. Place a chicken breast in the middle of each foil square, and lightly season with salt and pepper. Evenly distribute the vegetable mixture on top of each chicken breast. Fold each packet so that a tight seal is formed and all the food is contained.
  4. Grill packets, or bake them in the oven, for 20 to 30 minutes or until internal temperature of chicken reaches 165°F.
  5. Remove packets from heat and let cool slightly. Open packets carefully as hot steam may rush out.
Little Helpers: Older kids can slice veggies and stuff their campfire packets with their favorites.
Recipe by Go Dairy Free at