Veggies

1 onion, sliced	2 sm. zucchini, sliced	2 sm. yellow summer squash, sliced
4 Italian plum tomatoes, sliced	� tsp. salt	� tsp. coarse ground black pepper
4 tbsp. olive or vegetable oil	2 oz. (� cup) shredded fresh Parmesan cheese

Chicken

4 boneless skinless chicken breast halves	2 tsp. olive or vegetable oil	1 tsp. seasoned salt or seasoned pepper

1. Heat grill. Cut four 18 x 22" pieces of heavy duty foil. Place onion, zucchini, summer squash and tomatoes on each piece of foil. Sprinkle with salt and pepper; drizzle each with 1 tablespoon oil. Sprinkle with cheese. Wrap each packet securely with double fold seals, allowing room for heat expansion.
2. When ready to grill, brush chicken with 2 teaspoons oil; sprinkle with seasoned salt. Place chicken and veggie packets, seam side up, on grill over medium heat. Cook chicken 12 to 15 minutes or until chicken is fork tender and juices run clear, turning once. Cook veggie packets 15 to 20 minutes or until veggies are crisp tender, rearranging packets several times during cooking. Open packets carefully to allow hot steam to escape.

Ingredient info:
Yellow summer squash is also called crookneck squash because its curved top is narrower than the base. Zucchini and pattypan are also members of the summer squash family.

Kitchen tips:
To save prep time, use purchased foil oven bags instead of making the foil packets.

Marinated chicken breasts are another time saver. Look for them at the fresh meat counter.

Serving size: � of recipe
Calories: 320
Calories from fat: 170
Dietary exchanges: 2 vegetable, 3� very lean meat, 3 fat