Mediterranean Chicken Foil Packs
These can be cooked over a barbecue or over a campfire. If you cook over a campfire, do not place your packets over direct flame. Cooking time will vary depending on the temperature. So plan on having some appetizers and your favorite beverage and enjoy the cooking process.
- 2 boneless, skinless chicken breast, (6-8 ounces each)
- Salt and pepper
- 1/3 cup Trader Joes Fire Roasted Red Peppers in a jar
- 2/3 cup Kalamata olives, pitted and halved
- ½ cup quartered artichoke hearts
- 1/3 cup sundried tomatoes
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian parsley (if you don’t have this don’t worry, it will still be good without)
2 teaspoons dried oregano
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flake, or more for spicier
Place two 12-inch by 17-inch pieces of Reynolds Non-stick foil on a baking sheet.
Combine the red peppers, olives, artichoke hearts and sundried tomatoes in a small bowl.
Place a chicken breast in the center of each piece of foil, spoon the vegetable mixture on top of the chicken and drizzle two tablespoons marinade on top.
Prepare your barbecue to medium.
Bring up the two long sides of the foil so edges meet. Seal edges, making a tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other ends sides to seal. Place packets on the grill.
Place packs on grill over medium heat. Cover grill; cook 10 minutes. The time to cook will vary depending on the temperature of your barbecue. Using metal tongs, rotate packs 1/2 turn; cook 10 minutes longer until the thickest part measures 165°F.
RV or Boat Prep Notes
Pack the sundried tomatoes in a small reusable, re-sealable zipper storage bags. Pack the chicken breasts in a large reusable, re-sealable zipper storage bag and put that one into another large reusable, re-sealable zipper storage bag and freeze.
Put one tablespoon olive oil into a small jar, unless you keep olive oil on your boat or RV.
Mix together the red peppers, olives, artichoke hearts and put it in a jar. Refrigerate to pack in your cooler later.