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Active: 35 min Total: 35 min

Ingredients

Metric
Servings:
4
Mediterranean Chicken Packets:
  • Chicken breasts - 2 , halved
  • Parchment paper or foil - 4 18" sheets
  • Garlic powder - 1/2 tsp
  • Paprika - 1/2 tsp
  • Oregano - 1/2 tsp
  • Salt - 1/4 tsp
  • Red peppers - 1
  • Olives - 2 oz , sliced ((Black or green are fine))
  • Lemons - 1 1/2 , 1 - sliced, 1/2 - juice of
  • Cucumbers - 1/2 lb , cubed
  • Plain yogurt - 2 cups
Couscous:
  • French or green lentils - 2/3 cup , uncooked ((Sub 1 can or 2 cups cooked))
  • Bay leaf - 1
  • Oregano - 1/4 tsp
  • Dijon mustard - 1 tsp
  • Red wine vinegar - 1 Tbsp
  • Olive oil - 2 Tbsp

Prep

  1. Lentils - Soak in 4x the amount of water, ideally one night before. (Can be done up to 1 day ahead)
  2. Chicken - Halve chicken breasts. (Can be done up to 1 day ahead)
  3. Parchment paper or foil - Prepare 18" (45 cm) wide sheets. For parchment paper, stack, fold in half, and then cut into angular heart shapes (diagram below or see video). If you’re using foil, there’s no need to do this. (Can be done ahead of time)
  4. Spices - Mix together garlic powder, paprika, oregano, and salt and sprinkle on both sides of chicken breast halves.
  5. Red peppers / Olives - Prep as directed. (Can be done up to 3 days ahead)
  6. Lemons - Prep as directed.

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Make

  1. Preheat oven to 425F (218C) degrees.
  2. Drain soaked lentils. Combine with 3x the amount of water in a saucepan and bring to a boil and simmer until lentils are cooked through, ~15 minutes. Drain.
  3. While lentils are cooking, divide and place red pepper, chicken breast halves, olives, and lemon slices onto one half of each of your sheets of foil or parchment. Fold foil or parchment over to enclose ingredients. Crimp the edges of the foil to form a tight seal or fold the edges of the parchment. Repeat for rest of fillets. Refer to our en papillote video to see how folding is done. This could also be a fun kids activity too!
  4. Place packets onto a sheet pan and bake for 15 minutes.
  5. While packets are baking, prepare quinoa (double if making Wednesday’s dinner). Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  6. Chop cucumbers and combine with yogurt and lemon juice.
  7. Whisk together oregano, Dijon, vinegar, and olive oil. Toss with lentils. Enjoy chicken with yogurt and lentils.

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