Lemon Pepper Chicken And Vegetables Recipe

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0 votes | 2560 views
Servings: 5

Ingredients

Cost per serving $1.41 view details
  • 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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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%
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