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Homemade Greek Chicken Foil Packets

Easy-to-make Greek chicken foil packets filled with tender chicken, lemon, olives, and tomatoes, bringing comforting Mediterranean flavors to your dinner table.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 pounds boneless skinless chicken breasts or thighs, sliced into strips Thighs stay juicier.
  • 2 tablespoons olive oil Use extra virgin for depth.
  • 2 tablespoons lemon juice (about 1 large lemon) Brightens and tenderizes.
  • 3 cloves garlic, minced Fresh garlic for depth; roasted garlic for mellow sweetness.
  • 1 tablespoon dried oregano or 1.5 tablespoons fresh, chopped Classic Greek aroma.
  • 1 teaspoon smoked paprika Optional for a warm finish.
  • 1 cup cherry tomatoes, halved They burst and create a lovely sauce.
  • 1 medium red onion, thinly sliced Sweetens as it roasts.
  • 1 cup pitted Kalamata olives, halved Swap green olives for milder taste.
  • 1 medium zucchini, sliced into half-moons Or add bell peppers for color.
  • 1/2 cup feta cheese, crumbled Add at the end for a creamy, tangy finish.
  • to taste salt and freshly ground black pepper
  • Fresh parsley or dill for garnish Adds a bright, herbal finish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Prepare four large pieces of heavy-duty aluminum foil (about 12 by 12 inches). If grilling, preheat to medium-high heat.
  2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.
  3. Add the sliced chicken to the bowl and toss until well coated. Let it sit for 5 minutes while you chop the vegetables.
  4. Divide the chicken, cherry tomatoes, red onion, zucchini, and olives evenly among the four foil sheets.
  5. Fold the foil over to create sealed packets, leaving a little space inside for steam to circulate.
Cooking
  1. Place the packets on a baking sheet and bake for 18–22 minutes, or until the chicken registers 165°F (74°C) and the vegetables are tender.
  2. Carefully open each packet, sprinkle with crumbled feta and fresh herbs, and serve immediately.

Notes

For a lighter version, use breasts and slice thinly; for richer flavor, use bone-in thighs. Add a splash of white wine to the packet for extra depth. Make it a one-pan picnic or swap in seasonal vegetables.