Lemon Pepper Chicken and Vegetables
By: Anonymous
Published: Saturday, December 12, 2009 - 12:44am

Ingredients




1 Reynolds Hot Bags Foil Bag, large size
2 mediums zucchini cut 3" strips
2 mediums yellow squash cut 3" strips
1 medium green bell pepper cut thin strips
1/2 cup lemon pepper marinade
1 tablespoon flour
6 boneless skinless chicken breast halves (1 1/2 to 2 lbs)
2 teaspoons lemon pepper - (to 3)
Salt to taste
1 jar roasted red peppers - (7 oz) chopped

Preparation

1 Preheat Sunbeam or 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 minutes 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.