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Grilled Pesto Chicken Packs

Good things come in small packages... and this main dish is no exception!

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 (19) 11 Reviews
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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 4

Ingredients

4
boneless skinless chicken breast halves (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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. 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 packet; fold back foil.

EXPERT TIPS

Expert Tips

Instead of using foil packets, try the new heavy-duty foil bags made especially for grilling.

Pesto is a sauce made of fresh basil, garlic, oil, pine nuts and grated cheese. A variety of pesto flavors is now available, and you may want to experiment with one of them in this recipe.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
180 ),
% Daily Value
Total Fat
20 g
20 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
80 mg
80 %;
Sodium
350 mg
350 %;
Total Carbohydrate
10 g
10 %
(Dietary Fiber
3 g
3 %
),
Protein
31 g
31 %
;
% Daily Value*:
Vitamin A
36%;
Vitamin C
26%;
Calcium
16%;
Iron
14%;
Exchanges:
2 Vegetable; 4 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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