Grilled Barbecue Chicken and Vegetables in Foil

• Meat

  • 4 (4- ounces each boneless, skinless chicken breasts, boneless skinless

• Produce

  • 8 Asparagus spears
  • 1 Green or yellow bell pepper, red
  • 1 Zucchini

• Condiments

  • 1/2 cup Barbecue sauce

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Other

  • 8 Aluminum foil sheets large enough to wrap around one chicken breast

Found on diethood.com

Description

Directions

• Preheat the grill to medium-high heat.
• For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
• Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
• Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
• Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
• Drizzle chicken and vegetables with little olive oil.
• Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
• Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.
• Chicken is done when thermometer reads 165 F.
• Allow the chicken to rest for a few minutes.
• Serve.
• Preheat oven to 400F.
• Prepare chicken as directed above.
• Seal the packets closed and transfer to a baking sheet.
• Bake in the oven for 25 minutes, or until done.
• Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes.
• Remove from broiler.
• Brush with more barbecue sauce. (optional)
• Serve.