Greek Chicken Foil Packet Dinner

January 18, 2019

Looking for my Greek Chicken Sheet Pan Supper?  

Pinterest saw a huge increase in searched for foil packed dinners in 2018 which is why so many people are reporting that these simple yet satisfying dinners are going to be a huge food trend in 2019!

I love them for so many reasons one of which being that they can be prepared so many different ways – baked, roasted, grilled, or even tossed over an open campfire. My approach is all about pulling together my favorite ingredient combinations and seasoning with a simple marinade, vinaigrette, or even just olive oil and a fresh squeeze of citrus. Fresh herbs are always a good idea as well.

Here are a couple of tips that I recommend. Make sure the packs are entirely sealed to capture all of that flavor. I also think it’s a good idea to use heavy duty aluminum foil. This makes them more substantial and will prevent tearing and will trap all of those flavorful juices from oozing out. If you don’t have heavy duty aluminum foil on hand just double up two pieces. Anytime I’m cooking some sort of protein like chicken, steak, or pork in my foil dinners I always like to check the temp of the meat as it’s coming out of the oven or off the grill.

This Greek version with chicken thighs, lemon, and veggies is really bright and crazy delicious. One thing I like to do for this recipe is to pull back the foil towards the end of cooking and top with feta. I then return the packs to the oven under a low broil to soften the cheese and get a bit of caramelization and color on the veggies as well. 

These simple dinner options would be awesome for meal prepping. I like the idea of these waiting for me in the refrigerator after a long day ready to be popped into the oven or on the grill. I’m also a fan of any dinner that requires minimal cleanup and this recipe fits the bill! 

Check out my Surf + Turf Foil Packet Dinner!

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Greek Chicken with Peppers and Potatoes Foil Pack Dinner


  • Author: Kelsey Nixon
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Using the foil-packet method really infuses the ingredients with flavor. It ensures juicy chicken and is a great way to manage portion control. You can also customize each packet according to everyone’s preferences or dietary restrictions. My kids in particular like the small bites when I make foil packed dinners. They’re not just for camping anymore! The easy cleanup and easy prep make them a great option for weeknight meals as well.


Ingredients

Scale
  • ¼ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon Cavender’s All Purpose Greek Seasoning
  • 1 teaspoon paprika
  • 2 cloves garlic minced
  • kosher salt and cracked black pepper
  • 4 boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 pound fingerling potatoes, halved
  • 2 bell peppers (any color), sliced
  • 1 red onion, sliced
  • 1 lemon sliced
  • 8 ounces feta, crumbled
  • ⅓ cup olives, pitted, for garnish
  • 2 tablespoons fresh dill, for garnish

Dill Sauce:

  • ½ cup Greek yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon fresh dill
  • kosher salt and fresh cracked black pepper

Instructions

Step 1

Pre-heat oven to 400ºF. In a large bowl or zip top bag, toss all of the ingredients together, with the exception of the feta and olives, and mix until fully combined. (This can be prepared in advance and allowed to marinate for up to 12 hours in the refrigerator)

Step 2

Cut 4 sheets of foil about 12 inches in length. Evenly divide the mixture into quarters on each foil and fold the foil packets in half rolling the top and bottom edges to seal them completely. Transfer packets to a sheet tray.

Step 3

Bake for 20 minutes or until chicken is cooked through to 165ºF. Remove from the oven and increase the oven temperature to broil.

Carefully pull back the foil to expose the chicken, vegetables, and potatoes and sprinkle feta cheese on top and return to oven for about 3 minutes until the cheese is warmed through and golden brown. Sprinkle with fresh dill and olives for garnish.

Serve alongside rice with yogurt dill sauce and warm pita bread.

Yogurt Dill Sauce

Whisk together lemon juice, yogurt, and dill in a small bowl. Add salt and pepper to taste.

Notes

Utilize your broiler towards the end of cooking when making foil-packed dinners to obtain beautiful color and crispy edges.

Alternatively, you can cook the foil-packed dinners on the grill for the same amount of time, 10 minutes on each side, checking to make sure the meat is fully cooked before serving.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes