Lemon Potato And Feta Foil Pack Recipes
GRILLED MEDITERRANEAN CHICKEN FOIL PACKS
A Betty Crocker Diabetes Cookbook shares a recipe! Make chicken Mediterranean with feta, oregano, tomatoes and olives.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- 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°F). Place packets on plates. Cut large X across top of each packet; carefully fold back foil.
Nutrition Facts : Calories 290, Carbohydrate 7 g, Cholesterol 115 mg, Fiber 2 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 3 g, TransFat 0 g
BAKED-FETA POTATOES WITH LEMON
Inspired by the viral baked-feta pasta trend, we bake potatoes alongside a block of feta cheese to create a rich, flavorful side dish. Serve with chicken, fish or your favorite protein for a filling meal.
Provided by Carolyn Casner
Categories Healthy Roasted Potato Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Arrange potatoes and garlic cloves in a single layer in the prepared dish. Place feta in the center. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with 1 tablespoon oregano, salt and pepper. Roast until the potatoes are tender, 25 to 35 minutes.
- When cool enough to handle, squeeze the softened garlic cloves out of their skins and toss them with the potatoes and feta, making sure the feta coats the vegetables. Drizzle with the remaining 1 tablespoon lemon juice and more oil, if desired. Toss again. Serve sprinkled with the remaining 1 tablespoon oregano.
Nutrition Facts : Calories 171 calories, Carbohydrate 20 g, Cholesterol 17 mg, Fat 9 g, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, Sodium 271 mg, Sugar 2 g
FOIL-PACK COAL-ROASTED VEGETABLES WITH FETA
Roasting vegetables in foil packets in the coals of a grill brings out their deep flavors and adds just a hint of smoke. The vegetables are served on a platter with a rich zaatar and lemon dressing and a shower of crumbled feta. Make this Mediterranean-inspired combination the centerpiece of a vegetarian summer meal or as a side dish for your next barbecue.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a charcoal grill with a hot bed of coals for indirect cooking. The coals are ready when they are ashed over and glowing.
- Mix together 3 tablespoons of the olive oil, the oregano, smoked paprika and garlic in a large bowl. Add the carrots, peppers, corn, eggplant, potatoes and zucchini to the olive oil mixture and toss to combine, making sure each piece is fully coated with the marinade.
- Tear off eight 12-by-18-inch pieces of heavy-duty aluminum foil and arrange them in stacks of 2 on a work surface (you should have 4 stacks). Divide the vegetables among the stacks, about 2 heaping cups per pouch.
- For each stack, bring the 2 long sides of the foil together and fold the edges over each other a few times to seal, leaving room around the vegetables for steam. Fold over the edges of the short sides to seal.
- Carefully spread the coals using a large pair of tongs, then add the foil packets and cover them with coals. Cover the grill with the lid and cook until the vegetables are tender, 25 to 30 minutes. Check for doneness by inserting a wooden skewer into each packet; it should easily slide all the way through the vegetables.
- Remove the foil packets to a heatproof work surface and let cool for 5 minutes before carefully opening. Use a spatula or a large spoon to transfer the contents to a platter. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper.
- Whisk together the lemon juice, zaatar, sumac, 1/2 teaspoon salt, 1 tablespoon water and the remaining 5 tablespoons olive oil in a small bowl. Drizzle the dressing over the vegetables, making sure they are all well coated. Crumble the feta over the vegetables. Taste and add more salt or pepper, if needed.
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