Want to have a hearty dinner? Enjoy these chicken breasts grilled with vegetables - ready in just 30 minutes.
Grilled Chicken Breasts with Market Veggies
- Prep Time 30 min
- Total 30 min
- Ingredients 11
- Servings 4
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
Instructions
-
Step1GRILL 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.
-
Step2When 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.
Nutrition
320
Calories
19g
Total Fat
29g
Protein
9g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 75mg
- 25%
- Sodium
- 590mg
- 25%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 5g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 30%
- 30%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
2 Vegetable; 3 1/2 Very Lean Meat; 3 Fat;Tips from the
Pillsbury Kitchens
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