Independence Day Recipes

Grilled Pesto Chicken Packets

Good things come in small packages... and this main dish is no exception!

Grilled Pesto Chicken Packets

Yield: 4 servings


  • 4 boneless skinless chicken breast halves (1 1/4 pounds)
  • 8 Roma (plum) tomatoes, cut into 1/2 inch slices
  • 4 small zucchini, cut into 1/2 inch slices
  • 1/2 cup basil pesto


  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 18 x 12 inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons 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.
  4. Place packets on plates. Cut large X across top of packet; fold back foil.


Instead of using 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.


Per serving: Calories 330 (Calories from Fat 180 ); Total Fat 20g (Saturated Fat 4g); Cholesterol 80mg; Sodium 350mg; Total Carbohydrate 10g (Dietary Fiber 3g); Protein 31g

Percent Daily Value*: Vitamin A 36%; Vitamin C 26%; Calcium 16%; Iron 14%

Exchanges: 2 Vegetable; 4 Very Lean Meat; 3 Fat

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Betty Crocker Kitchens

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