Chicken packets with zucchini and tomatoes

Points® value
Total Time
35 min
15 min
20 min
The juices released from the tomatoes make a slightly acidic sauce that works perfectly with the briny olives and aromatic basil. While your grill is hot, place a few slices of hearty bread on the hot grates and toast them 1 to 3 minutes per side or until they are well marked. Serve alongside the packets to sop up the sauce. Be sure to use heavy-duty foil for the grill packets, and seal them tightly to keep in all the steam and juices as your meal cooks. You can also make these packets in the oven if you prefer. Bake them on a sheet pan at 450°F for 20 minutes or until done.


Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce breasts)

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked zucchini

2 cup(s), sliced, cubed

Plum tomato

4 medium, each cut into 6 wedges


16 olive(s), medium, Kalamata variety, pitted and sliced


¼ cup(s), fresh, chopped


  1. 1 Preheat grill to medium-high or prepare medium-high fire. Tear off 4 (15 × 18-inch) sheets of heavy-duty foil.
  2. 2 Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place 1 chicken breast half on each sheet of foil.
  3. 3 Toss together zucchini, tomatoes, olives, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in medium bowl. Arrange vegetable mixture evenly over chicken. Crimp foil into packets, making tight seal.
  4. 4 Place packets on grill rack and grill, covered, until chicken is cooked through and zucchini is tender, about 20 minutes. Let pack- ets stand 5 minutes, then open with care to avoid steam. Transfer chicken and vegetables to plates, drizzle with juices, and sprinkle evenly with basil.
  5. Serving size: 1 chicken breast and 2/3 cup vegetables