Four ingredients and minimal cleanup? Now that is my kind of recipe! An added bonus is that you may even be able to go out to your garden to get the vegetables for this recipe.
4 boneless skinless chicken breast halves (1 1/4 pounds total)
8 roma (plum) tomatoes, cut into 1/2-inch slices
4 small zucchini, cut into 1/2-inch slices
1/4 cup basil pesto
4 18 x 12-inch sheets of heavy-duty aluminum foil
Preheat your grill to medium heat.
Layer 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini in the middle of each sheet of aluminum foil. Spoon 1 tablespoon pesto over chicken mixture.
Bring long edges of foil together and make a tight 1/2-inch fold. Fold over again. Make another tight, 1/2-inch double fold on side edges, leaving some space for air circulation and expansion.
Place foil packets on grill, 4 to 5 inches from medium heat, and close the lid. Cook for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Enjoy!
Adapted from Eat Better America.