Chili-Lime Chicken and Cauliflower Foil Packet Dinner

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 foil packets)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups (400 g) cauliflower florets (bite-size)
• 1 medium red bell pepper, sliced (about 1 1/2 cups)
• 1/2 medium red onion, thinly sliced (about 1 cup)
• 2 tbsp olive oil
• 2 limes (1 tbsp zest + 1/4 cup / 60 ml juice)
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle powder (optional but great)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped cilantro (optional)

Do This

• 1) Heat oven to 425°F (220°C). Tear 8 large sheets of heavy-duty foil (about 12 x 18 inches).
• 2) Whisk olive oil, lime zest/juice, garlic, chili powder, smoked paprika, cumin, chipotle (optional), salt, and pepper.
• 3) Toss chicken, cauliflower, bell pepper, and onion with the chili-lime mixture.
• 4) Divide into 4 foil packets (double-layer foil), seal tightly.
• 5) Bake on a sheet pan for 18–20 minutes, until chicken hits 165°F (74°C).
• 6) Carefully open (steam is hot). Add cilantro and an extra squeeze of lime, then serve.

---

Why You’ll Love This Recipe

• Big flavor, low effort: Chili, lime, garlic, and smoked paprika make it taste bold with minimal prep.
• Low-carb and satisfying: Chicken and cauliflower steam together into a hearty, wholesome meal.
• Easy clean-up: Everything cooks in foil packets, so there’s almost nothing to wash.
• Juicy every time: The sealed packet steams the chicken and keeps it tender.

Grocery List

• Produce: cauliflower florets, red bell pepper, red onion, limes, garlic, cilantro (optional)
• Protein: boneless, skinless chicken thighs
• Pantry: olive oil, chili powder, smoked paprika, ground cumin, chipotle powder (optional), kosher salt, black pepper
• Dairy (optional for serving): sour cream, cotija or shredded cheddar

Full Ingredients

Chicken and Vegetables

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups (400 g) cauliflower florets, cut into bite-size pieces
• 1 medium red bell pepper, thinly sliced (about 1 1/2 cups)
• 1/2 medium red onion, thinly sliced (about 1 cup)

Chili-Lime Seasoning

• 2 tbsp olive oil
• 2 limes: 1 tbsp finely grated zest + 1/4 cup (60 ml) fresh lime juice
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle powder (optional, for extra smoky heat)
• 1 tsp kosher salt
• 1/2 tsp black pepper

To Finish and Serve (Optional, but Recommended)

• 2 tbsp chopped fresh cilantro
• 1 extra lime, cut into wedges
• 1/2 cup sour cream (or plain Greek yogurt) for topping
• 1/2 cup crumbled cotija (or shredded cheddar)
• 1 avocado, sliced (low-carb friendly)

Step-by-Step Instructions

Step 1: Preheat the oven and prep your foil

Set your oven to 425°F (220°C). Place a rimmed sheet pan on the counter (you’ll bake the packets on it for stability).

Tear 8 sheets of heavy-duty aluminum foil, each about 12 x 18 inches. You’ll use 2 sheets per packet (double-layering helps prevent leaks and makes the packets easier to handle).

Step 2: Mix the chili-lime seasoning

In a large bowl, whisk together the following until well combined: 2 tbsp olive oil, 1 tbsp lime zest, 1/4 cup (60 ml) lime juice, 2 minced garlic cloves, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp chipotle powder (if using), 1 tsp kosher salt, and 1/2 tsp black pepper.

This mixture should smell bright (lime) and smoky (paprika/chipotle) with a little kick from the spices.

Step 3: Coat the chicken and vegetables

Add the chicken thigh pieces, cauliflower florets, sliced red bell pepper, and sliced red onion to the bowl. Toss thoroughly until everything is evenly coated and glossy.

Optional: If you have an extra 10 minutes, let the mixture sit at room temperature to give the garlic and lime time to soak in. (Keep it under 30 minutes at room temp for food safety.)

Step 4: Build and seal the foil packets

Lay 2 foil sheets on top of each other to create a sturdier base. Mound 1/4 of the chicken-and-cauliflower mixture in the center, keeping it compact so it steams nicely.

Bring the long sides up and together over the food, then fold down tightly several times. Fold in the ends to seal. You want a snug packet with a little room for steam to circulate, but no gaps where juices can leak.

Step 5: Bake until juicy and fully cooked

Place the sealed packets on the rimmed sheet pan. Bake for 18–20 minutes at 425°F (220°C).

They’re done when the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. (Carefully open one packet to check; watch for hot steam.)

Step 6: Add a quick smoky finish (optional, but delicious)

For a slightly more “grilled” vibe: carefully open the packets and fold the foil back to expose the top of the chicken and vegetables. Switch the oven to Broil (High) and broil for 2–3 minutes, just until you see a bit of browning around edges.

Stay close; broilers work fast, and foil edges can darken quickly.

Step 7: Finish with lime and serve

Sprinkle each packet with chopped cilantro (if using) and add an extra squeeze of fresh lime to wake everything up.

Serve straight from the packet for an easy weeknight dinner, or slide the contents onto plates and top with sour cream, cotija, and avocado for a more loaded, dinner-party-ready look.

Pro Tips

• Cut cauliflower evenly: Bite-size florets cook at the same pace and stay pleasantly tender-crisp instead of mushy.
• Use thighs for best texture: Chicken thighs stay juicy in the foil packet and are more forgiving than breast meat.
• Double-layer the foil: Foil packets can leak when moved; two layers make them sturdy and keep the juices where they belong.
• Don’t skip the zest: Lime zest adds a punchy citrus aroma that lime juice alone can’t provide.
• Check doneness with a thermometer: Aim for 165°F (74°C) in the thickest piece of chicken.

Variations

• Grill method: Preheat grill to 450°F (medium-high). Grill packets for 12–14 minutes, turning once halfway through, until chicken reaches 165°F (74°C).
• Spicier chipotle-lime: Add 1 tbsp minced chipotle in adobo sauce (and reduce chipotle powder to 1/4 tsp), plus 1 tbsp extra lime juice.
• Fajita-style: Swap cauliflower for 4 cups sliced zucchini (cook 14–16 minutes at 425°F) and add 1 tsp dried oregano.

Storage & Make-Ahead

Cool leftovers to room temperature (no more than 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently in the microwave in 60-second bursts until hot, or warm in a 375°F (190°C) oven for 10–12 minutes.

Make-ahead option: chop the vegetables and mix the seasoning up to 24 hours ahead. Store separately in the refrigerator. Combine with chicken and assemble packets right before cooking for the freshest texture.

Nutrition (per serving)

Approximate, will vary by brands and exact produce size: 320 calories, 35 g protein, 16 g fat, 10 g carbs, 4 g fiber, 6 g net carbs, 620 mg sodium.