It's a Keeper: Pesto Chicken Grill Packets

It is scary to think that Summer is starting to wind down, but there's no denying it.  It's August already - how did that happen?  Well, make the most out of that grill with these amazingly easy and yummy Pesto Chicken Grill Packets.

This recipe is so easy that I even made it on vacation in San Diego.  You throw a whole bunch of stuff in some foil with a chicken breast, wrap it up, throw it on the grill, and call it a day.  I serve it with some couscous, rice, or bread on the side.

Fair warning though - you really have to like pesto to like this recipe because it is very pesto-y.  Here's the recipe with my comments in brackets:

4 Servings
Prep 10 min
Cook 25 min

Extra-virgin olive oil, for drizzling
4 skinless, boneless chicken breast halves (about 2-1/4 pounds)
Salt and pepper
1 cup pesto (see recipe finder) [or just buy it premade at the store!]
2 zucchini, thinly sliced
4 plum tomatoes, chopped
8 scallions, trimmed [I sort of think you can do with out these if you aren't a huge fan or are on a budget.]

Preheat a grill to medium. Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.

Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.

Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.

Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.  [I was surprised, but 25 minutes really did cook it all the way through.]