# Zutaten:
→ Protein
01 - 4 boneless, skinless chicken breasts, approximately 5.3 ounces 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 ounces cherry tomatoes, halved
07 - 3.5 ounces pitted Kalamata olives
→ Marinade and Seasonings
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice, approximately 1 lemon
10 - 2 teaspoons dried oregano
11 - 2 cloves garlic, minced
12 - 1 teaspoon salt
13 - ½ teaspoon freshly ground black pepper
14 - Zest of 1 lemon
→ Garnish
15 - 3.5 ounces crumbled feta cheese
16 - Fresh parsley, chopped
17 - Additional lemon wedges, for serving
# Anleitung:
01 - Preheat the oven to 400°F or preheat a 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 the chicken breasts in a large bowl or zip-top bag. Pour half of the marinade over the chicken and toss to coat. Let marinate for at least 10 minutes, or up to 1 hour for optimal flavor development.
04 - Cut four sheets of heavy-duty aluminum foil, approximately 12 inches by 16 inches each.
05 - Divide the sliced peppers, zucchini, onion, tomatoes, and olives evenly among the foil sheets, arranging them in the center of each sheet.
06 - Place one marinated chicken breast on top of each pile of vegetables. Drizzle with the remaining marinade.
07 - Fold the foil over the chicken and vegetables to create a securely sealed packet. Place packets on a baking sheet if using the oven, or directly on the grill grates.
08 - Bake or grill for 25 to 30 minutes, or until the chicken is cooked through with an internal temperature of 165°F.
09 - Carefully open the foil packets, taking care to avoid escaping steam. Top each packet with crumbled feta and fresh parsley. Serve with additional lemon wedges.
