Greek Chicken and Vegetables in Foil
Transport your taste buds to the Mediterranean with this irresistibly flavorful Greek Chicken and Vegetables in Foil. This easy, one-pan dinner boasts tender, juicy chicken breasts surrounded by a vibrant medley of zucchini, cherry tomatoes, red onion, and briny kalamata olives, all drizzled with a zesty olive oil and lemon marinade infused with garlic and oregano. Topped with crumbled feta cheese and optionally garnished with fresh parsley, this dish delivers authentic Greek flavors in every bite. The foil packet technique locks in the moisture and aromas, ensuring a fuss-free cleanup while keeping the ingredients perfectly cooked. Ready in just 45 minutes and baked to perfection, this healthy and hearty meal is perfect for busy weeknights or a casual dinner party.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 medium-sized zucchini
- 2 cups cherry tomatoes
- 1 medium-sized red onion
- 1 cup kalamata olives
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 3 pieces garlic cloves, minced
- 0.5 cup feta cheese, crumbled
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
- 4 sheets aluminum foil
Instructions
Preheat your oven to 400°F (200°C).
Cut the zucchini into thin rounds, halve the cherry tomatoes, thinly slice the red onion, and set them aside.
In a small bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and black pepper to create the marinade.
Lay out 4 sheets of aluminum foil, each approximately 12x18 inches, on a flat surface.
Place one chicken breast in the center of each foil sheet.
Distribute the zucchini, cherry tomatoes, red onion slices, and kalamata olives evenly between the foil packets, arranging them around the chicken.
Drizzle the olive oil marinade generously over each chicken and vegetable portion.
Fold the sides of the foil up and over the chicken and vegetables, sealing the edges tightly to form a packet.
Place the foil packets on a baking sheet and bake in the preheated oven for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Carefully open each foil packet (watch out for hot steam) and sprinkle the crumbled feta cheese on top.
Transfer the contents of each packet to a plate and garnish with fresh chopped parsley, if desired.
Serve warm and enjoy your Greek Chicken and Vegetables!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1660 mg | 72% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.8 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1056 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
