Lemon Rosemary Chicken
- Cook Time: 12 - 20 minutes
- Servings: 4
- Course: Main Dish
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Ingredients
- 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
Directions
Step 1
PREHEAT grill to medium-high OR oven to 450°F.
Step 2
MIX lemon peel, olive oil, rosemary, seasoned salt and pepper in small bowl until well blended; set aside.
Step 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.
Step 4
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Step 5
GRILL 12 to 14 minutes in covered grill
Step 6
OR BAKE 18 to 20 minutes on cookie sheet in oven.
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