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Ingredientes
- 1 x Reynolds Warm Bags Foil Bag, large size
- 2 med zucchini cut 3" strips
- 2 med yellow squash cut 3" strips
- 1 med green bell pepper cut thin strips
- 1/2 c. lemon pepper marinade
- 1 Tbsp. flour
- 6 x boneless skinless chicken breast halves (1 1/2 to 2 lbs)
- 2 tsp lemon pepper - (to 3) Salt to taste
- 1 jar roasted red peppers - (7 ounce) minced
Direcciones
- Preheat Sunbeam or possibly GrillMaster grill to medium-high.
- Open foil bag. Arrange zucchini, yellow squash and green pepper in foil bag in an even layer. Combine lemon pepper marinade and flour; pour over vegetables. Sprinkle chicken breasts with lemon pepper and salt; place in foil bag on top of vegetables. Top with roasted red peppers.
- To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.
- To cook, slide foil bag onto grill. Grill 15 to min in covered grill.
- Use barbecue mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.
- This recipe yields 5 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 5 servings | |
| Calories 100 | |
| Calories from Fat 9 | 9% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 47mg | 2% |
| Potassium 612mg | 17% |
| Total Carbs 8.54g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.87g | 3% |
| Protein 15.18g | 24% |
