Grilled Pesto Chicken Packs

By ademilio

1 Serving: Calories 290 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 90mg; Sodium 220mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars 5g); Protein 35g Percent Daily Value*: Vitamin A 25%; Vitamin C 30%; Calcium 10%; Iron 10% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 4 1/2 Lean Meat Carbohydrate Choices: 1/2

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
• 1/4 cup basil pesto

Details

Servings 4

Preparation

Step 1

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 1 tablespoon 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.