Chicken Foil Packets with Bell Pepper, Zucchini and Feta

Juicy chicken breast and colorful vegetables cook together in foil on the grill, taking on the flavor of garlic, oregano and lemon. Topped with feta and fresh parsley, the packets are opened right at the table.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g Chicken breast fillet
• 2 pc Zucchini
• 2 pc red bell pepper
• 250 g Button mushrooms
• 1 pc red onion
• 2 pc Garlic cloves
• 2 tbsp Olive oil
• 1 tsp sweet paprika powder
• 1 tsp Dried oregano
• Salt
• Black pepper
• 50 g Butter
• 1 pc Lemon
• 100 g Feta
• 1 bunch Bunch of flat-leaf parsley

Method

1. Preheat the grill to medium heat, about 180 to 200 °C, and set out four large sheets of aluminum foil.
2. Cut the chicken breast fillet into roughly 3 cm cubes and season with salt, pepper, paprika powder and oregano.
3. Wash the zucchini and bell pepper and cut into coarse pieces. Clean and halve the mushrooms. Cut the onion into wedges and finely chop the garlic.
4. Toss the vegetables with olive oil, garlic, salt and pepper and divide them together with the chicken cubes among the four sheets of foil.
5. Place one tablespoon of butter in small pieces on each packet and lay lemon slices on top.
6. Fold the foil into closed packets so nothing can leak out, and cook on the grill for about 20 to 25 minutes, until the chicken is cooked through.
7. Crumble the feta and finely chop the parsley.
8. Remove the packets from the grill, let them rest briefly, sprinkle with feta and parsley and serve hot.