# Components:
→ Protein
01 - 4 boneless, skinless chicken breasts, approximately 5.3 oz each
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced into rounds
05 - 1 red onion, cut into wedges
06 - 7 oz cherry tomatoes, halved
07 - 3.5 oz pitted Kalamata olives
→ Marinade and Flavors
08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp fresh lemon juice
10 - 2 tsp dried oregano
11 - 2 cloves garlic, minced
12 - 1 tsp salt
13 - ½ tsp freshly ground black pepper
14 - Zest of 1 lemon
→ Garnish
15 - 3.5 oz feta cheese, crumbled
16 - Fresh parsley, chopped
17 - Additional lemon wedges for serving
# Method:
01 - Preheat oven to 400°F or preheat grill to medium-high heat.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, garlic, salt, and pepper until well combined.
03 - Place chicken breasts in a large bowl or zip-top bag. Pour half of the marinade over the chicken and toss to coat evenly. Let marinate for at least 10 minutes or up to 1 hour for enhanced flavor.
04 - Cut four large sheets of heavy-duty aluminum foil, each approximately 12 inches by 16 inches.
05 - Divide the sliced peppers, zucchini, onion, tomatoes, and olives evenly among the foil sheets, placing them in the center of each piece.
06 - Place a marinated chicken breast on top of each pile of vegetables. Drizzle with the remaining marinade.
07 - Fold foil over chicken and vegetables to create a sealed packet. Place packets on a baking sheet for oven cooking or directly on grill grates.
08 - Bake or grill for 25 to 30 minutes until chicken reaches an internal temperature of 165°F.
09 - Carefully open foil packets, watching for hot steam. Top each packet with crumbled feta and fresh parsley. Serve with additional lemon wedges.
