Low-Carb Grilled Greek Chicken Packets

Ingredients

• 2 large red bell peppers
• 4 boneless-skinless chicken breasts
• non-stick spray for foil
• olive oil for drizzling over chicken and peppers
• salt and fresh ground black pepper to taste
• 2 tsp. Greek Seasoning 
• 6 oz. crumbled Feta
• sliced green onions for garnish

Directions

1. Heat the grill to medium-high.
2. Slice the tops and bottoms from the peppers, discard the seeds, and cut the peppers lengthwise into strips about 3/8 inches wide.
3. Clean up the chicken breasts by trimming away any fat or bits you do not want, then slice them lengthwise, aiming for about 4 strips per breast, with extra cuts if some pieces are larger.
4. Break up the Feta now so it is ready when you assemble the packets.
5. Pull off a long sheet of foil and fold it in half; repeat so you have 2 double-thick pieces.
6. Set the foil on the counter and coat the middle of each piece with non-stick cooking spray. Olive oil scorches on the foil here, so the spray is the better move.
7. Arrange one-fourth of the red pepper strips in the center of each foil piece, then lay one-fourth of the chicken strips over the peppers.
8. Add a light drizzle of olive oil over the chicken, then season with salt, fresh-ground black pepper, and Greek Seasoning to taste. Go gently, since both the Feta and the Greek Seasoning bring salt.
9. Scatter one-fourth of the crumbled Feta on top.
10. Seal each packet with a little empty space above the filling, so the Feta has room to melt without gluing itself to the foil. Bring up the short sides first and fold them together to close the top while holding the packet upright; then fold in the other 2 ends to finish the seal.
11. Lower the grill to medium-low. If you are using charcoal, mound the coals in the middle and place the packets around the outer edges of the grill.
12. Set the packets on the grill and cook for 15 minutes, without flipping them.
13. When the 15 minutes are up, carefully peel open one packet and check that the chicken is cooked through.
14. Serve while hot, adding sliced green onions as garnish if you like.