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Lemon Chicken and Zucchini Foil Packs

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Lemon Chicken and Zucchini Foil Packs
  • Prep 20 min
  • Total 50 min
  • Ingredients 9
  • Servings 4
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These quick and easy lemon chicken foil packs paired with zucchini, squash and thyme are a perfect summertime dinner.
By Pillsbury Kitchens
Updated May 8, 2017

Ingredients

  • 1 lb zucchini (about 3 medium)
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon grated lemon peel
  • 1 teaspoon salt
  • 4 boneless skinless chicken breasts (6 to 7 oz each)
  • 2 teaspoons lemon pepper
  • 8 lemon slices
  • 1/4 cup butter
  • Shredded Parmesan cheese, if desired

Steps

  • 1
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray. Cut zucchini in half lengthwise and again crosswise into 1 1/2-inch pieces.
  • 2
    In small bowl, mix zucchini, thyme leaves, lemon peel and salt; toss to combine. Place chicken breast on center of each sheet of foil; season with lemon pepper. Dividing evenly, spoon zucchini mixture around each chicken breast. Top each chicken breast with 2 lemon slices and 1 tablespoon butter.
  • 3
    Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 4
    Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill. Carefully fold back foil, and garnish with shredded Parmesan cheese.
  • 5
    To make in oven, place packs on cookie sheet. Bake at 375°F 29 to 33 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Tips from the Pillsbury Kitchens

  • tip 1
    Yellow squash can also be substituted or added to the zucchini in the foil packs. Just be sure to adjust the total amount if using both vegetables, for example, 1/2 lb zucchini and 1/2 lb yellow squash.
  • tip 2
    Zucchini and squash tend to water out when cooked. Serve these extra delicious juices with the cooked chicken and vegetables. Adding a side of cooked rice pilaf would be a great addition to this meal.

Nutrition Information

340 Calories, 18g Total Fat, 40g Protein, 6g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
9g
45%
Trans Fat
1/2g
Cholesterol
135mg
45%
Sodium
960mg
40%
Potassium
640mg
18%
Total Carbohydrate
6g
2%
Dietary Fiber
2g
7%
Sugars
3g
Protein
40g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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