Mediterranean Chicken Packets

I learned about this recipe from a girlfriend of mine. It has now become a staple in our household. So easy to whip together. And bonus, it can be cooked on the grill or in the oven.

Mediterranean Chicken Packets

Serves: 4

• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• Ground pepper
• 1 can (14.5 ounces) diced tomatoes, drained
• 4 artichoke hearts (from a 14-ounce can), quartered
• 12 Kalamata olives, halved and pitted
• 1/2 cup crumbled feta (2 ounces)
• 1/2 teaspoon Italian seasoning
• Juice of half a lemon

Note: I usually go with a more Mexican style and substitute black beans for the olives and artichokes. You could add corn and peppers too. 


In the oven:

• Preheat oven to 375 degrees. Place four 12-inch squares of foil on a work surface (if cooking in an oven, parchment paper can also be used instead of foil) 
• Place a chicken breast on one half of each square, leaving a 2-inch border; season with pepper.
• Dividing evenly, top chicken with tomatoes, artichokes, olives, and feta. Sprinkle with Italian seasoning. Fold foil over ingredients, and crimp edges to seal.
• In the oven:
• Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, about 25 minutes

On the grill: 

• Cover and grill packets over medium heat for 22- 25 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  

I like to serve over garlic couscous with asparagus. Get creative and change up the ingredients. I have found that keeping the tomatoes as part of the mix keeps the chicken moist.