Email to Judy Gall      

Recipe Categories: jgll17's HOME PAGEAlcoholicDrinks APPETIZERS BBQ Beef BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES Chili Cooingfortwo COOKIES CROCKPOT DESSERTS DiabeticRecipes EggRolls ETHNIC Fastmeals FISHandSEAFOOD GiftJars Hamburger KitchenCrafts LighterAppetizers LighterBreads LighterCasseroles LighterCrockpot LighterDesserts LighterRecipes LighterRecipesfor2 LighterSauces LighterSideDishes LIghterSoups LighterVegetables LowCarbohydrate LowCholesterol LOWFAT LowSodium MARINADES MicrowaveRecipes PASTA PIZZA PizzaCrust Pork POULTRY SALADandDRESSING Salsas SANDWICHES SAUCES SeasoningMix ShakesandSmoothies SideDishes SNACKS SOUPSandSTEWS Tortilla39s VEGETABLES VEGETARIAN

Grilled Lemon Chicken Packets




Source of Recipe


Tyson.com

4 Tyson® Fresh Boneless, Skinless Chicken Breasts
or 4 Tyson® IFF Boneless, Skinless Chicken Breasts with Rib Meat
4 large onion slices, separated into rings
2 small yellow squash, sliced
1 teaspoon celery salt
2 tablespoons chopped fresh basil
or 2 teaspoons dried basil
2 cups sliced fresh mushrooms
1 small red bell pepper, cut into rings
Juice of 2 lemons, about 1/4 cup
2 tablespoons olive oil



1. Preheat grill to high. Cut four 12 x 18-inch sheets of heavy-duty aluminum foil. Wash hands. Place one-fourth of onion and squash in center of each foil sheet. Top with chicken. Wash hands. Sprinkle chicken with celery salt and basil. Top with mushrooms and red pepper rings. Drizzle with lemon juice and oil. Fold foil over chicken to seal packets, leaving room for heat circulation.

2. Place packets on grill; close lid. Grill 16 to 20 minutes or until vegetables are tender and chicken is done (internal temp 170°F).