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


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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