The Foil Foodie: Gluten Free Pesto Chicken Reply

By Levi Flood – Contributing Writer

Welcome to my new series! My goal is to give you a new recipe every week that you can easily make in your dorm room. Each meal will cost $10 or less, and take 10 minutes or less to prepare. All you’ll need is a role of aluminum foil, a regular kitchen spool, a solo cup, a knife, and access to the oven in your common room. Today’s recipe is for pesto chicken which is also gluten free and makes 2 full meals.

Pesto Chicken – Gluten Free Option!

Makes 2 full meals

Photo by Levi Flood It seems like only a few ingredients but for $___ it makes two full meals.

Photo by Levi Flood
It seems like only a few ingredients but for $8.39 it makes two full meals.


  • 2 boneless chicken breasts (these can be thin cut or full, it will just change how long you cook them)
  • One medium yellow onion
  • 4 plum tomatoes
  • 1 small jar of pesto
  • **2 tablespoons butter

Optional Toppings:

  • Grated parmesan cheese and/or feta cheese

**Total cost: $8.39. (This price does not include butter or optional toppings.)**


  • Pre-heat oven to 375 °F.
  • Layer two sheets of aluminum foil on top of each other large enough to hold both breasts of chicken. Crimp up the edges of the foil to give it the appearance of a dish.
  • Dice two of the tomatoes and half of the onion.
  • Place tomatoes and onion on two sheets of aluminum foil.
  • Place 1 tablespoon of butter on top of the vegetables.
  • For measuring the butter, either use one pre-packaged butter packet (about 1 tablespoon) that can be found in the cafeteria or simply look at the measurement lines on the side of a stick of butter from the grocery store.
  • Wrap foil into a ball.
  • Repeat this process for the rest of the vegetables
  • Place chicken and two foil balls in oven. Cook for 45 minutes.
  • Cooking times for chicken may change based on the cut of meat you buy. For instance, thin cut breasts will cook much faster. For best results, but a meat thermometer and cook chicken until the center of the meat reaches 165 °F.
  • Remove everything from other.
  • Dice up the chicken into bite-sized portions.
  • Place one of the diced breasts of chicken and the contents of one of your foil balls into a solo cup.
  • Add 3 heaping spoonful’s of pesto sauce to the cup and mix.
  • Optional: Add feta and/or grated parmesan cheese
  • Repeat process for the remaining ingredients.
  • Time to eat! You can eat the first serving right out of your solo cup, then cover the second cup in foil and put it in your fridge for later.

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And be sure to comment below with how you did on this dish and tune in next week for a special dessert that will definitely satisfy!

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