Dishes (and laundry) are my archenemy, so this recipe for
Foil Pack Mediterranean Chicken pulls at my heartstrings a little because there are ZERO dishes to do!
I love recipes that are easy and involve little cleanup. So many times I cook, and have 100 pots, pans, bowls, plates, knives.. you name it, somehow I always find it in my sink when I’m done. Then, I need to recruit DJ for some help! It’s like laundry – dishes never end!
Until this recipe! I guess there are a few dishes – a cutting board and a knife…But it’s so minimal, you won’t even notice it!
I was inspired to make this meal based on the plethora of red peppers in my fridge and the 5lb bag os spinach we had from Costco.
Note to self: Don’t buy 5lbs of spinach – it’s more than you think! The warm sun and our grill was part of my inspiration. Anyhow, I used the grill to roast my own peppers. Alternatively, I guess you could get the jarred ones, but with just about 10 minutes of work and a grill or even under the broiler, the homemade roasted red peppers are so scrumptious, you’ll never want to use the jarred ones again.
Another thing that inspired me with this meal is one of the very first dishes I cooked – Greek Chicken Sandwiches. They were simply a ciabatta bun with wilted spinach, feta cheese and a baked chicken breast – really simple and really delicious!
So, let’s get to roasting red peppers…
Whether you’re using your grill or your broiler, get that baby HOT, HOT, HOT!
Next, place your peppers on, and cook them until the skin starts to bubble and turn black. Then, turn them until all sides are bubbly and black. Remove from heat and place in a paper bag or in a bowl lined with foil.. wait about 20-30 minutes, then under a slow stream of warm water, remove the skin and seeds. That’s it!
If you’re camping, this is a great recipe too! Just prep everything and throw it on a rack on the fire… super easy right? Since you’re cooking the chicken chicken in foil, it will steam in the foil pack making it extra juicy and delicious! Not to mention, this recipe is extremely healthy, especially if you use your own homemade Italian dressing. So here’s how you make it…
4 chicken breasts
1 roasted red pepper, sliced
1 cup feta cheese, 1/4 cup per chicken breast
4 cups spinach, 1 cup per chicken breast
1/2 onion, thinly sliced, divided in 4 – just estimate
1/8 cup Italian salad dressing per chicken breast
2 tsp fresh chopped garlic per chicken breast
1 tsp salt per chicken breast
1/2 tsp black pepper per chicken breast
First of all roast your peppers by placing them on the grill on high heat until black and bubbly. Remove from heat and place in a bowl covered with foil. Let rest 5 minutes and then carefully remove seeds and skin under slowly running warm water. Thinly slice.
Lay out a large piece of heavy-duty foil. Start by layering your ingredients:
spinach, onions and garlic
chicken breast seasoned with salt and pepper
roasted red pepper
Fold up the foil into a pouch. Wrap with an additional sheet of foil if necessary.
Place on grill over medium-high heat – around 400 degrees.
Cook for 20-25 minutes.
Remove from heat and let rest 5 minutes.
Open foil pouch and serve with no need for dishes!
For the FREE printable version of this recipe, click the link below for a PDF version to add to your collection.