Grilled Mediterranean Chicken Packs

A Betty Crocker Diabetes Cookbook shares a recipe! Make chicken Mediterranean with feta, oregano, tomatoes and olives.

Recipe from Betty Crocker
Grilled Mediterranean Chicken Packs
45 mins
45 mins
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  • 1 package crumbled basil-and-tomato feta cheese (4 ounces)
  • 2 tablespoons grated lemon peel
  • 1 teaspoon dried oregano leaves
  • 4 skinless chicken breasts (about 1-1/4 pounds)
  • 4 plum (Roma) tomatoes, each cut into 3 slices
  • 1 small red onion, finely chopped (1 cup)
  • 20 pitted kalamata olives
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Mix cheese, lemon peel and oregano. Place 1 chicken breast, 3 tomato slices, 1/4 cup onion and 5 olives on center of each sheet. Spoon 1/4 of the cheese mixture over chicken and vegetables on each sheet.
For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packets on grill over medium heat. Cover grill; cook 20 to 25 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170 degrees F). Place packets on plates. Cut large X across top of each packet; carefully fold back foil.

nutrition information

Per Serving: cal. (kcal) 290, Fat, total (g) 13, chol. (mg) 115, sat. fat (g) 6, carb. (g) 7, fiber (g) 2, sugar (g) 3, pro. (g) 37, vit. A (IU) 729, vit. C (mg) 6, sodium (mg) 540, calcium (mg) 202, iron (mg) 2, Vegetables () 1, Lean Meat () 4, Medium-Fat Meat () 1, Percent Daily Values are based on a 2,000 calorie diet
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