Greek Chicken Veggie Foil (Print Version)

Tender chicken and vibrant vegetables cooked in foil with lemon and oregano for a zesty, nutritious meal.

# Ingredient List:

→ Protein

01 - 4 boneless, skinless chicken breasts, approximately 5.3 oz each

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced into rounds
05 - 1 red onion, cut into wedges
06 - 7 oz cherry tomatoes, halved
07 - 3.5 oz pitted Kalamata olives

→ Marinade and Flavors

08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice, approximately 1 lemon
10 - 2 teaspoons dried oregano
11 - 2 cloves garlic, minced
12 - 1 teaspoon salt
13 - 0.5 teaspoon freshly ground black pepper
14 - Zest of 1 lemon

→ Garnish

15 - 3.5 oz feta cheese, crumbled
16 - Fresh parsley, chopped
17 - Additional lemon wedges for serving

# How-To Steps:

01 - Preheat the oven to 400°F, or preheat a grill to medium-high heat.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, garlic, salt, and pepper until well combined.
03 - Place the chicken breasts in a large bowl or zip-top bag. Pour half of the marinade over the chicken and toss to coat. Let marinate for at least 10 minutes, up to 1 hour for maximum flavor development.
04 - Prepare four large sheets of heavy-duty aluminum foil, approximately 12 by 16 inches each.
05 - Divide the sliced peppers, zucchini, onion, tomatoes, and olives evenly among the foil sheets, placing them in the center of each.
06 - Place a marinated chicken breast on top of each pile of vegetables. Drizzle with the remaining marinade.
07 - Fold the foil over the chicken and vegetables to create a sealed packet. Place packets on a baking sheet for oven cooking or directly on the grill grates.
08 - Bake or grill for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer.
09 - Carefully open the foil packets, being cautious of escaping steam. Top each packet with crumbled feta cheese and fresh parsley. Serve with extra lemon wedges.

# Helpful Tips:

01 -
  • Everything cooks together in one packet, which means minimal cleanup and maximum flavor as the chicken steams in its own lemony, herby juices.
  • You can assemble these ahead of time and pop them in the oven whenever hunger strikes, making busy weeknights feel manageable.
  • The foil packet trick makes it feel restaurant-quality but tastes homemade, which somehow impresses people more than you'd expect.
02 -
  • Don't skip the sealing step or your marinade will evaporate and you'll end up with dry chicken; crimp those edges like you mean it.
  • Opening the packet straight from the oven without tongs is how I learned that steam burns the inside of your forearm, so always use tongs and let people open their own at the table if possible.
03 -
  • If your chicken breasts are thick, butterfly them or pound them to an even thickness before marinating so they cook at the same rate as everything else.
  • A pinch of red pepper flakes in the marinade adds a subtle heat that makes people ask what the secret ingredient is, and it's fun to watch them guess.
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