Recipe for Lemon Pepper Chicken and Vegetables 
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Yield:
5
Ingredients:
Amount Ingredient
1 x Reynolds Hot Bags Foil Bag, large size
2 med zucchini cut 3" strips
2 med yellow squash cut 3" strips
1 med green bell pepper cut thin strips
1/2 cup lemon pepper marinade
1 tbl flour
6 x boneless skinless chicken breast halves (1 1/2 to 2 lbs)
2 tsp lemon pepper - (to 3)
Salt to taste
Instructions:
Instructions: Preheat Sunbeam or GrillMaster grill to medium-high.

Open foil bag. Arrange zucchini, yellow squash and green pepper in foil bag in an even layer. Combine lemon pepper marinade and flour; pour over vegetables. Sprinkle chicken breasts with lemon pepper and salt; place in foil bag on top of vegetables. Top with roasted red peppers.

To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

To cook, slide foil bag onto grill. Grill 15 to minutes in covered grill.

Use barbecue mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.

This recipe yields 5 to 6 servings.

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