Greek Chicken Baked in Foil Packets


I live for my morning walk, heading out with my music blasting.  I’m one with nature and I enjoy my time alone each morning where I can just think about what I need to complete for the day, for the week, or even the month ahead.  I think up most of my recipes that I want to invent on my walks.  That’s when I came up with the idea that I would bake chicken in foil packets, smothered in non-fat, plain Greek yogurt with Greek seasonings. I was thinking about fish being cooked in a foil packets, why not try chicken.  I thought it would make the chicken super moist, and I was right.  It definitely did keep the chicken moist.  As you can see from the picture above, there is so much juice from the lemons.

With the chicken I made a Greek salad with romaine leaves, cherry tomatoes, English cucumber, red onion, kalamata olives and manchega anejo cheese.  I made a dressing out of olive oil, red wine vinegar, kosher salt, pepper, sugar, and the zest and juice of one lemon.


If you try this recipe, I hope you enjoy it.  Please let me know if you do!



Chicken in Foil Packets

  • 3 large boneless, skinless chicken breasts (I cut each in half, so this made 6 servings.  You can use a smaller breast if you like)
  • 2-1/2 cups Greek yogurt, non-fat, plain
  • 1-1/2 tablespoons minced garlic (I used the jarred garlic for this recipe)
  • 1-1/2 teaspoons Greek seasoning (I used Penzy’s)
  • 3 teaspoons chopped fresh dill
  • 1 teaspoon dried oregano
  • 1-1/2 teaspoons lemon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 lemons, zest of 1, juice of both


Preheat oven to 425 degrees.

Pat chicken breasts dry.  Sprinkle both sides with the kosher salt and pepper. Add the minced garlic to the top of the chicken. In a small bowl, mix together Greek seasoning, lemon pepper, and onion powder.  Sprinkle over the chicken.  In a dish, mix the yogurt, lemon zest and lemon juice together.  Place a piece of tinfoil on the counter and spoon 1-1/2 tablespoons on the foil.  Place one chicken breast on top of the yogurt and spoon 1-1/2 tablespoons on top of the chicken.  Sprinkle 1/3 of the dried oregano on the breast along with the chopped dill.  Place three slices of lemon on top and fold your foil together to make a little pouch.  Place on a baking sheet and do the same with the next two chicken breasts.  Put in the oven for 35-40 minutes until internal temperature reaches 165 degrees.



  • Romaine leaves
  • cherry tomatoes
  • 1/2 English cucumber
  • 1/2 red onion, sliced
  • 1/4 cup kalamata olives
  • 1/4 cup manchega anejo cheese, cut into small pieces
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Greek seasoning


Put all in a bowl, sprinkle with kosher salt, pepper and Greek seasoning.


Salad Dressing

  • 1/4 cup olive oil
  • 2 teaspoons red wine vinegar
  • pinch of kosher salt
  • pinch of pepper
  • pinch of oregano
  • 1-1/2 tablespoons sugar
  • 1 lemon, zest and juice


Mix all together in a measuring cup and serve over salad.  You will probably have extra.


Until next time, Kris


2 Comments Add yours

  1. Sandy McIntyre says:

    I’m going to try this soon, it looks so good! Thanks for all the great ideas Kris!

    Liked by 1 person

  2. Let me know he w you like it Sandy! I was actually thinking about you guys when I made it last night. I thought it might be something you like.


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