Greek chicken veggie foil packets (Printable)

Tender chicken breasts with colorful vegetables baked with lemon and oregano for a fresh Greek twist.

# What You’ll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 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 & Flavors

08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
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

# 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.
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 best flavor.
04 - Prepare four large sheets of heavy-duty aluminum foil, approximately 12 inches 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 is cooked through with an internal temperature reaching 165°F.
09 - Carefully open the foil packets to release steam. Top each with crumbled feta and fresh parsley. Serve with extra lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pouch, which means minimal cleanup and maximum flavor locked inside.
  • You can prep the packets hours ahead, then just pop them on heat when you're ready to eat.
  • The chicken stays impossibly juicy because it steams in its own marinade instead of drying out.
02 -
  • Don't skip the marinating step because those thirty minutes make the difference between chicken that tastes like chicken and chicken that tastes like it was meant to be Mediterranean.
  • Heavy-duty foil is non-negotiable since regular foil tears during folding, and discovering a hole while your dinner is cooking is the opposite of fun.
  • The steam inside is brutally hot, so I learned the hard way to cut an opening at the top corner first and let it release before you try to fully unwrap the packet.
03 -
  • Pat your chicken breasts dry before marinating because moisture on the surface prevents the marinade from adhering properly and changes the texture as it cooks.
  • Make sure your vegetables are cut to roughly the same thickness so everything finishes at the same time, which prevents some pieces from getting too soft while others are still crunchy.
  • Use a meat thermometer instead of guessing because undercooked chicken is dangerous and overcooked chicken makes people sad, so there's no room for approximation here.
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