Kenya style Chicken foil packet dinner recipe Serves 4
Nutrition Information: Per serving
Energy: 1299 kJ Protein: 32.9 g Carbohydrate: 16.4 g Of which, total sugars: 1.7 g Fat: 1.7 g Fibre: 3.1 g Sodium: 455 mg
INGREDIENTS
- 500 g skinless, deboned chicken breasts, cubed (3-4 chicken breasts)
- 250 g baby potatoes, skins on, quartered
- 2 large or 3 medium-sized peppers (any colour), sliced
- 1 onion, sliced
- 1 lemon, sliced
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh rosemary, roughly chopped
- 1 tablespoon fresh oreganum, roughly chopped
- ⅓ cup pitted kalamata olives, sliced
- 1 round of feta cheese, crumbled
- salt & pepper, to season
METHOD:
- Stir together garlic, olive oil, red wine vinegar, rosemary and oreganum to make a herb vinaigrette.
- In a large bowl combine baby potatoes, peppers, onion and lemon. Stir through the vinaigrette to coat the vegetables.
- Take a long piece of heavy duty foil or fold light-weight foil in half for a double layer.
- Center a quarter of the chicken mixture on each sheet.
- Top your chicken with the vegetable mixture. Divide and pour over any herb vinaigrette remaining in the bowl.
- To make packets: Fold over one side, fold the edges together and press to seal. Double fold the remaining 2 edges to make a small packet, leaving room for steam to circulate inside the packet.
- Transfer the packets to a baking sheet and oven bake at 200°C for 30-45 minutes until chicken is cooked through and potatoes are fork tender. Cut slits in the foil to release steam before opening. Top with olives and feta and enjoy.
