Lemon Rosemary Chicken

Cook Time: 12 to 20 minutes Servings: 4


1 tablespoon lemon peel

1 tablespoon olive oil

1 tablespoon chopped fresh rosemary or 1 teaspoon crushed dried rosemary

1/2 teaspoon seasoned salt

1/2 teaspoon coarse ground black pepper

4 boneless, skinless chicken breast halves (4 to 6 oz. each)

1 pkg. (8 oz.) fresh sugar snap peas

1 medium yellow squash, sliced

1/2 cup roasted red pepper, thinly sliced


  1. GRILL 12 to 14 minutes in covered grill
  2. OR BAKE 18 to 20 minutes on cookie sheet in oven.


  1. PREHEAT grill to medium-high OR oven to 450°F.
  2. MIX lemon peel, olive oil, rosemary, seasoned salt and pepper in small bowl until well blended; set aside.
  3. CENTER one chicken breast half on a sheet of Reynolds Wrap® Pan Lining Paper. Spread about 2 teaspoons seasoning mixture over each chicken breast. Arrange peas, squash and red pepper around chicken. Repeat for all chicken breasts.
  4. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.