Ingredients

1 large size foil bag
2 medium zucchini, cut in 3-inch strips
2 medium yellow squash, cut in 3-inch strips
1 medium green bell pepper, cut in thin strips
6 skinless, boneless chicken breast halves (1 1/2-2 pounds)
1 teaspoon lemon pepper
Salt to taste
1 7-ounce jar roasted red peppers, chopped

Directions

Preheat grill to medium-high or oven to 450 degrees. Open foil bag. Arrange zucchini, yellow squash and green pepper in foil bag in an even layer. 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. Slide foil bag onto grill; cook in covered grill 15-20 minutes. Or, place in a 1-inch deep pan and place in oven. Bake 35-40 minutes.

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