Foil Pack Dinner & Superfood Salad
Greek Chicken and Veggie Foil Pack Dinner
Ingredients
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon Greek Seasoning
1 teaspoon paprika
2 cloves garlic minced
kosher salt and cracked black pepper
4 skinless chicken thighs
1 pound white potatoes, halved
2 bell peppers (any color), sliced
3 medium carrots
1 red onion, sliced
1 lemon sliced
8 ounces feta, crumbled
⅓ cup olives, pitted, for garnish
2 tablespoons fresh dill, for garnish
Instructions
Step 1. Pre-heat oven or BBQ to 400ºF. In a large bowl or zip top bag, toss all of the ingredients together, with the exception of the feta and olives, and mix until fully combined. (This can be prepared in advance and allowed to marinate for up to 12 hours in the refrigerator)
Step 2. Cut 4 sheets of foil about 12 inches in length. Evenly divide the mixture into quarters on each foil and fold the foil packets in half rolling the top and bottom edges to seal them completely. Transfer packets to a sheet tray.
Step 3. Bake for 20 minutes or until chicken is cooked through to 165ºF. Remove from the oven and increase the oven temperature to broil.
Carefully pull back the foil to expose the chicken, vegetables, and potatoes and sprinkle feta cheese on top and return to oven for about 3 minutes until the cheese is warmed through and golden brown. Sprinkle with fresh dill and olives for garnish.
Recipe: Kelsey Nixon
BC Blueberry Superfood Salad
Ingredients
2 cups Raw kale, stem removed and chopped
1.5 cups Madalea Blueberries, fresh or frozen
1.5 cups Cooked quinoa, cooled (2/3 cup uncooked quinoa)
1 cup Raw beet, peeled and grated
3 tbsp Hemp hearts
⅓ cup Flax lemon vinaigrette (see recipe below)
¼ cup Sunflower seeds
Flax Lemon Vinaigrette:
3 tbsp Flax seed oil
2 tbsp Lemon juice
1 tbsp Fresh parsley, finely chopped
1 tsp John O Stan Honey
1 tsp Lemon zest, finely grated
1.5 tsp Club House Pepper
½ tsp Salt
¼ tsp Club House Turmeric powder
Directions
In a bowl, whisk together, lemon juice, parsley, honey, lemon zest, pepper, salt, and turmeric. Slowly drizzle in the flax seed oil until emulsified. In a bowl combine kale, blueberries, cooled quinoa, grated beet, hemp hearts and flax lemon vinaigrette. Top with sunflower seeds.
Recipe: BC blueberry