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

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.


Popular Posts