Grilled Chicken Breasts with Market Veggies

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  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 4 servings

Ingredients

Veggies

1
onion, sliced
2
small zucchini, sliced
2
small yellow summer squash, sliced
4
Italian plum tomatoes, sliced
1/4
teaspoon salt
1/4
teaspoon coarse ground black pepper
4
tablespoons olive or vegetable oil
2
oz. (1/2 cup) shredded fresh Parmesan cheese

Chicken

4
boneless skinless chicken breast halves
2
teaspoons olive or vegetable oil
1
teaspoon seasoned salt or seasoned pepper

Directions

  1. 1 GRILL DIRECTIONS: Heat grill. Cut four 18x12-inch pieces of heavy-duty foil. Place onion, zucchini, summer squash and tomatoes on each piece of foil. Sprinkle with salt and pepper; drizzle each with 1 tablespoon oil. Sprinkle with cheese. Wrap each packet securely with double-fold seals, allowing room for heat expansion.
  2. 2 When ready to grill, brush chicken with 2 teaspoons oil; sprinkle with seasoned salt. Place chicken and veggie packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook chicken 12 to 15 minutes or until chicken is fork-tender and juices run clear, turning once. Cook veggie packets 15 to 20 minutes or until vegetables are crisp-tender, rearranging packets several times during cooking. Open packets carefully to allow hot steam to escape.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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