Greek Chicken Veggie Foil Packets (Print Version)

Tender chicken breasts with vibrant vegetables, lemon, and oregano baked in foil for simple, flavorful meals.

# 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 tbsp extra-virgin olive oil
09 - 2 tbsp fresh lemon juice
10 - 2 tsp dried oregano
11 - 2 cloves garlic, minced
12 - 1 tsp salt
13 - 0.5 tsp 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

# Step-by-Step:

01 - Preheat oven to 400°F or preheat 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 chicken breasts in a large bowl or zip-top bag. Pour half of the marinade over chicken and toss to coat evenly. Allow to marinate for at least 10 minutes, up to 1 hour for optimal flavor development.
04 - Cut four sheets of heavy-duty aluminum foil, each approximately 12 inches by 16 inches.
05 - Distribute sliced peppers, zucchini, onion, tomatoes, and olives evenly among the foil sheets, placing vegetables in the center of each sheet.
06 - Place one marinated chicken breast on top of each vegetable pile. Drizzle remaining marinade evenly over chicken and vegetables.
07 - Fold foil over chicken and vegetables, creating a secure sealed packet with crimp edges. Place packets on baking sheet if using oven, or directly on grill grates.
08 - Bake or grill for 25 to 30 minutes until chicken reaches internal temperature of 165°F when measured with a meat thermometer.
09 - Carefully open foil packets, being cautious of escaping steam. Top each packet with crumbled feta cheese and fresh parsley. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • The foil packet does all the heavy lifting, meaning minimal cleanup and maximum flavor with zero fuss.
  • Everything cooks together in one sealed bundle, so the chicken actually stays moist instead of drying out like it does in a pan.
  • You can assemble these hours ahead, then pop them on the grill or in the oven whenever you're ready to eat.
  • The bright, citrusy oregano-lemon combo tastes like you spent way more effort than you actually did.
02 -
  • The steam inside the foil is intensely hot, so resist the urge to rip the packets open immediately after pulling them from heat; this small patience prevents burned fingers and keeps the moisture locked in for another moment.
  • Heavy-duty foil is non-negotiable here because regular foil will tear, leak, and ruin your dinner with vegetables falling through the grates if you're grilling.
  • Chicken breasts cook at different rates depending on thickness, so if your breasts are particularly thick, pound them gently to an even half-inch before marinating so nothing ends up overdone while waiting for another piece to finish.
03 -
  • Pat your chicken breasts dry before marinating them, because surface moisture prevents proper seasoning absorption and makes the marinade dilute.
  • Don't pack the foil packets too densely; leaving a little space between vegetables allows the steam to circulate evenly and cook everything at the same rate instead of creating hot and cold spots.
  • Tear off a small square of foil and use it to test the temperature before opening all your packets, so you can confirm doneness without burning your fingers on four packets at once.
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