Name: Greek Chicken with Peppers and Potatoes Foil Pack Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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; ½ cup Greek yogurt; 2 tablespoons lemon juice; 1 teaspoon fresh dill; kosher salt and fresh cracked black pepper

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

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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