Grilled Pesto Chicken Packs

  1 reviews
  • 15 min prep time
  • total time
  • 4 ingredients
  • 4 servings


boneless skinless chicken breast halves (about 1 1/4 pounds)
roma (plum) tomatoes, cut into 1/2-inch slices
small zucchini, cut into 1/2-inch slices
cup basil pesto


  1. 1 Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty aluminum foil. Spray with cooking spray. Place 1 chicken breast half, one-fourth of tomatoes and one-fourth of the zucchini on one side of each foil piece. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
  2. 2 Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  3. 3 Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of each packet; fold back foil.




Nutrition Information

Recipe Step Photos

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