Greek Chicken Veggie Foil Packets (Printable)

Tender chicken and colorful vegetables baked in foil with lemon and oregano for a nutritious meal.

# Required Ingredients:

→ 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

# Preparation 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 optimal flavor development.
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 if using oven, 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, watching for hot steam. Top each packet with crumbled feta and fresh parsley. Serve with extra lemon wedges.

# Expert Suggestions:

01 -
  • Chicken stays impossibly juicy because the foil steams everything in its own marinade instead of letting it dry out.
  • You can prep packets in the morning and cook them whenever hunger strikes, making weeknight dinners feel effortless.
  • The cleanup is basically nonexistent when your cooking vessel becomes your serving vessel.
02 -
  • Don't skip the marinade step even if you're rushed; those 10 minutes make the difference between chicken that tastes like chicken and chicken that tastes like Greece.
  • Heavy-duty foil is worth the extra cost because regular foil tears and lets steam escape, which means your vegetables won't soften and your chicken might dry out.
03 -
  • Always marinate the chicken separately from the vegetables so the raw garlic and lemon juice can work their magic on the protein without turning the vegetables mushy.
  • If your oven runs hot, start checking at 20 minutes instead of 25; chicken thickness varies and nobody wants dried-out poultry disguised by foil.
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