Fire up the grill with this easy recipe. Winner winner, chicken dinner!
- 1 pkg. (2 1/2 lb.) Tyson® Chicken Half Breasts
- 3/4 cup fat free red wine vinegar salad dressing
- 1 Tbsp. paprika
- 2 medium onions, peeled and sliced
- 4 medium zucchini, cut into thick slices
- 2 medium red bell peppers, seeded, cored and cut into chunks
Preheat grill to medium (if using gas grill), or until charcoal is covered with gray ash and is medium-hot. Wash hands. Combine salad dressing and paprika and mix well. Place each frozen half breast on a 12 x 18-inch rectangle of aluminum foil. Divide salad dressing mixture evenly over chicken. Distribute onions, zucchini and peppers evenly over chicken. Bring two opposite edges of foil together over chicken; fold under. Repeat with other edges to make sealed packets.
Place foil packets on grill, seam side down. Grill for 20 minutes. Turn packets seam side up and grill for 20 to 25 minutes more or until internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170F.)
Serve chicken and vegetables with 3-bean salad and garlic bread, if desired. Refrigerate leftovers immediately.