Grilled Pesto Chicken Packs

Four-ingredient recipe! Put an Italian twist on basic chicken breasts with pesto and roma tomatoes.

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

Ingredients

4
boneless skinless chicken breast halves (about 1 1/4 pounds)
8
roma (plum) tomatoes, cut into 1/2-inch slices
4
small zucchini, cut into 1/2-inch slices
1/2
cup basil pesto
  • 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 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 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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    350mg
    350%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    3g
    3%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Iron
    14%;
    Exchanges:
    2 Vegetable; 4 Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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