Greek Chicken Baked in Foil Packets



Chicken in Foil Packets

  • 3 large 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