• 4 boneless, skinless chicken breast halves
• 1 6-ounce (170ml) jar artichoke hearts, sliced
• 1 red onion, peeled and cut in wedges
• 1 red pepper, cored, seeded and sliced
• ¾ cup  (135g) Kalamata olives, pitted
• 1 cup (200g) feta, crumbled
• 1 lemon, sliced
• 12-16 cherry tomatoes on vine
• sea salt
• pepper
  

MARINADE

• ¼ cup (240ml) lemon juice
• 2 tablespoons (30ml) olive oil
• 1 teaspoon (5ml) dried basil
• 1 teaspoon  (5ml) dried oregano
• ½ teaspoon (2.5ml) dried parsley
• pinch of salt
  

parchment paper - 4 pieces 12” x 18” (30.5cm x 46 cm)

Preheat the oven to 375°F/190°C.

Add marinade ingredients to a small bowl, whisk and set aside.

Fold each piece of parchment in half and cut into a heart shape.   Divide the red pepper slices, onions, and artichokes evenly between the 4 parchment papers.  Position the red pepper slices on the right side of the parchment first, curved side up. This will hold the other vegetables in place.  Add the rest of the vegetables and season with salt and pepper.  Drizzle with a couple of teaspoons of marinade.  Lay the chicken breast on top, add the crumbled feta and season with salt and pepper.  Drizzle with remaining marinade.  Top with a lemon slice and close the packet.

Bake for 25-30 minutes until the chicken reaches 165°F/74°C.  

Ten minutes before serving, cut the cherry tomatoes into 4 clusters.  Place in a baking pan, drizzle with olive oil and season with salt and pepper.  Bake for 10 mins.

When ready to serve, cut the packets open with a pair of scissors and pull back the parchment.  Garnish with a cluster of cherry tomatoes.

Serve immediately.