Grilled Pesto Chicken Packs

Good things come in small packages... and this main dish is no exception! From eatbetteramerica. MORE + LESS -

boneless skinless chicken breast halves (1 1/4 pounds)

roma (plum) tomatoes, cut into 1/2 inch slices

small zucchini, cut into 1/2-inch slices

1/4

cup basil pesto

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1

Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 1 tablespoon pesto over chicken mixture on each sheet.
2

Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3

Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.

Tomatoes offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.
Instead of making foil packets, try the new heavy-duty foil bags made especially for grilling.
Pesto is a sauce made of fresh basil, garlic, oil, pine nuts and grated cheese. A variety of pesto flavors is now available, and you may want to experiment with one of them in this recipe.