Greek Chicken And Vegetables In Foil Food

CHICKEN FOIL PACKS WITH VEGETABLES

Steps:

• (makes 4-5 grill packets)
• Heat grill to 400-degrees (you can do this in your oven, too, at the same temp.).
• Season chicken with Greek seasoning and salt and pepper. Set aside.
• Divide potatoes, zucchini, and tomatoes into 4-5 equal portions.
• Evenly distribute vegetables between 4-5 12-18" foil squares.
• Drizzle a little olive oil over each portion of vegetables and season with Greek seasoning and salt and pepper.
• Place chicken over the top of each vegetable pile and drizzle with a little more olive oil.
• Place a thin slice of lemon or two over each piece of chicken.
• Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
• Grill 40-45 minutes or until potatoes are tender and chicken is cooked through.
• Be careful when opening packets. Steam will release and be VERY HOT.
• Open packets and season with salt and pepper, if needed.
• Sprinkle a little Feta cheese over each packet and serve with extra lemon slices.

GREEK CHICKEN AND VEGETABLES IN FOIL

Steps:

• Combine chicken, greens beans, tomatoes, and seasonings in a large bowl.
• Tear off 4 12x18 sheets of heavy duty aluminum foil.
• (or use those nifty Hot-Bags!) Center one fourth of chicken mixture on each sheet.
• Bring up sides of foil and double fold.
• Double fold ends to form a packet, leaving room for heat circulation inside packet.
• OVEN: Bake in a preheated 450 degree oven for 20-25 minutes on a cookie sheet in oven.
• GRILL 10-14 minutes over medium high heat in covered grill.
• Sprinkle with feta cheese before serving.

OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
• Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
• Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
• Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
• Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
• Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove foil packets from the oven, open the packets, and serve immediately.