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Lemon Chicken Primavera

  • Cook Time: 10 - 25 minutes
  • Servings: 2
  • Course: Main Dish

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Reynolds Kitchens tip

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  • 1 1/2 lb boneless, skinless chicken breast halves, cut into 1-inch strips
  • 6 cups fresh vegetable mixture, cut in bite-size pieces (broccoli florets, cauliflowerettes, peeled baby carrots, sugar snap peas)
  • 2 teaspoons each grated lemon peel, dried basil and garlic salt
  • 1 teaspoon pepper
  • 4 tablespoons (1/2 stick) butter
  • 1/4 cup lemon juice
  • 1/4 cup water
  • Hot cooked Rotini-shaped Pasta
  • Fresh lemon juice (optional)


Step 1

PREHEAT grill to medium-high or oven to 450°F.

Step 2

CENTER one-fourth chicken breast strips and vegetables on each sheet of Reynolds Wrap® Aluminum Foil. MIX lemon peel, basil, garlic salt and pepper in a small bowl. Sprinkle evenly over chicken and vegetables. TOP each with 1 tablespoon butter. Mix lemon juice and water; spoon two tablespoons mixture over on each packet.

Step 3

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets

Step 4

GRILL 10 to 12 minutes in covered grill OR

Step 5

BAKE 22 to 25 minutes on a cookie sheet in oven. Serve over hot cooked pasta; squeeze fresh lemon juice over chicken and vegetables, if desired.

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