Lemon Chicken and Zucchini Foil Packs

These quick and easy lemon chicken foil packs paired with zucchini, squash and thyme are a perfect summertime dinner. MORE+ LESS-

By Pillsbury Kitchens

May 8, 2017

lb zucchini (about 3 medium)

tablespoon chopped fresh thyme leaves

teaspoon grated lemon peel

teaspoon salt

boneless skinless chicken breasts (6 to 7 oz each)

teaspoons lemon pepper

lemon slices

1/4

cup butter

Shredded Parmesan cheese, if desired

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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).

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.
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.