Lemon Pepper Chicken and Vegetables

Photo: flickr user sporkist

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

Preheat Sunbeam or GrillMaster grill to medium-high.

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.

To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

To cook, slide foil bag onto grill. Grill 15 to minutes in covered grill.

Use barbecue mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.

This recipe yields 5 to 6 servings.