Best 3 Lemon Potato And Feta Foil Pack Recipes

Welcome to the realm of flavors, where culinary artistry meets simplicity! In this article, we'll embark on a delectable journey to discover the secrets of the ultimate "Lemon Potato and Feta Foil Pack." Get ready to tantalize your taste buds with a delightful blend of tangy lemon, tender potatoes, and savory feta cheese, all wrapped in a convenient foil packet. We'll guide you through the process step-by-step, ensuring that you create a dish that's not only delicious but also visually stunning. So, gather your ingredients, prepare your cooking space, and let's dive into the world of this delectable foil-pack recipe.

Here are our top 3 tried and tested recipes!

GRILLED MEDITERRANEAN CHICKEN FOIL PACKS

Grilled Mediterranean Chicken Foil Packs image

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

Ingredients

1 package (4 oz) crumbled basil-and-tomato feta cheese
2 tablespoons grated lemon peel
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts (about 1 1/4 lb)
4 plum (Roma) tomatoes, each cut into 3 slices
1 small red onion, finely chopped (1 cup)
20 pitted kalamata olives

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

Baked-Feta Potatoes with Lemon image

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

Ingredients

1 ½ pounds Yukon Gold potatoes, cut into 1-inch cubes
4 medium cloves garlic, unpeeled
1 4-ounce block feta cheese
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons lemon juice, divided
2 tablespoons chopped fresh oregano, divided
¼ teaspoon salt
¼ teaspoon ground pepper

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

Foil-Pack Coal-Roasted Vegetables with Feta image

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

Ingredients

1/2 cup olive oil
2 teaspoons dried oregano
1 teaspoon smoked paprika
3 cloves garlic, minced
2 carrots, cut into 1/4-inch-thick rounds
1 red bell pepper, cut into large bite-size pieces
1 ear corn, cut crosswise into 6 pieces
1 Italian eggplant, halved lengthwise and cut into 1/2-inch-thick half moons
1 large russet potato, quartered lengthwise and cut into 1/2-inch-thick pieces
1 zucchini, halved lengthwise and cut into 1/2-inch-thick half moons
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons)
1 tablespoon zaatar
1 teaspoon sumac
4 ounces feta (see Cook's Note)

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.

Tips:

Choose firm and evenly-sized potatoes for even cooking.
Cut potatoes into 1-inch cubes or wedges for faster cooking.
Toss potatoes with olive oil, salt, and pepper before cooking to enhance their flavor.
Add sliced onions, bell peppers, or other vegetables to the foil packets for a more colorful and flavorful dish.
Use fresh lemon slices or zest for a brighter citrus flavor.
If using dried herbs, add them to the foil packets before cooking. Fresh herbs can be added towards the end of cooking to preserve their delicate flavor.
Seal the foil packets tightly to prevent steam from escaping and ensure even cooking.
Cook the foil packets over medium heat for 20-25 minutes, or until the potatoes are tender.
Carefully open the foil packets and sprinkle with crumbled feta cheese before serving.

Conclusion:

Lemon potato and feta foil packets are a quick, easy, and flavorful dish that's perfect for busy weeknights or casual gatherings. With just a few simple ingredients and minimal preparation, you can create a delicious and satisfying meal that's sure to impress your family and friends. So next time you're looking for a hassle-free and flavorful recipe, give lemon potato and feta foil packets a try. You won't be disappointed!