Grilled Tin Chicken & Vegetables
with Spinach and Fresh Basil
A low-maintenance meal cooked in a single foil tin on the grill — juicy chicken, tender veggies on a bed of wilted spinach, finished with fresh basil.
Ingredients
- Boneless, skinless chicken breasts, cut in half4
- Fresh baby spinach¾ lb
- Baby potatoes, halved10 oz
- Zucchini, sliced into half-moons2
- Bell peppers (any color), chopped2
- Red or yellow onion, cut into wedges1
- Broccoli florets1 head
- Mixed-color cherry tomatoes4 oz
- Low-sodium chicken broth4 fl oz
- Extra virgin olive oil4 tbsp
- Garlic cloves, minced4
- Italian seasoning2 tsp
- Smoked paprika1 tsp
- Salt1 tsp
- Black pepper1 tsp
- Lemon, thinly sliced1
- Fresh basil leaves, torn½ cup
Instructions
Preheat grill
Preheat your grill to medium-high heat (around 400°F).
Make the seasoning mix
Whisk together olive oil, garlic, Italian seasoning, smoked paprika, salt, and pepper in a large bowl.
Season the vegetables
Add potatoes, zucchini, bell peppers, onion, broccoli, and cherry tomatoes to the bowl. Toss well to coat.
Build the base
Spread spinach in an even layer across the bottom of a large disposable aluminum roasting pan. Pour the chicken broth over the spinach.
Assemble the tin
Pile the seasoned vegetables on top of the spinach. Nestle the chicken breast halves on top. Spoon any remaining seasoning over the chicken. Lay lemon slices over each piece.
Grill covered
Cover the tin tightly with heavy-duty foil, crimping the edges to seal. Place on the grill, close the lid, and cook 30–35 minutes until chicken reaches an internal temperature of 165°F and potatoes are fork-tender.
Finish with basil and rest
Carefully remove the foil cover — watch the steam, it's intense. Scatter torn fresh basil over the top. Rest 3–5 minutes before serving directly from the tin.
Notes
- Organic ingredients are preferred where available.
- Use extra virgin olive oil for best flavor.
- Spinach cooks down dramatically — ¾ lb looks like a lot raw but reduces to a thin, flavorful layer that soaks up all the pan juices.
- Mixed-color cherry tomatoes (red, orange, yellow) add nice color variety to the finished dish.
- Cutting the chicken breasts in half ensures more even cooking and easier serving.
- Chicken broth creates immediate steam, keeping the chicken moist throughout.
- Basil always goes on after opening, never before sealing — heat from the food blooms the aroma without cooking out the flavor.
- For more texture on the chicken, open the foil for the last 5–7 minutes of cooking.
- No thermometer? Slice into the thickest piece — juices should run clear with no pink.
From the kitchen
