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  • Lemon Pepper Chicken And Vegetables

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    Lemon Pepper Chicken And Vegetables
    Servings: 5
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    1. Preheat Sunbeam or possibly GrillMaster grill to medium-high.
    2. 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.
    3. To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.
    4. To cook, slide foil bag onto grill. Grill 15 to min in covered grill.
    5. Use barbecue mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.
    6. This recipe yields 5 to 6 servings.

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