Grilled BBQ Chicken and Vegetable Foil Pack

Ingredients:

• 8 aluminum foil sheets large enough to wrap around one chicken breast
• 4 (4-ounce each) boneless, skinless chicken breasts
• 1/2 cup barbecue sauce (use your favorite)
• 1 zucchini, sliced into thin rounds
• 1 red, green, or yellow bell pepper, cut into thin strips
• 8 asparagus spears
• salt and fresh ground pepper, to taste
• extra virgin olive oil

Directions:

1. Preheat the grill to medium-high heat.
2. For each foil pack, prepare two sheets of aluminum foil and stack them for durability.
3. Place one chicken breast on each stack and season with salt and pepper.
4. Brush each chicken breast with 1–2 tablespoons of barbecue sauce.
5. Divide vegetables evenly around each chicken breast and season with salt and pepper.
6. Drizzle chicken and vegetables with a little olive oil.
7. Fold foil over the chicken and vegetables, sealing packets completely.
8. Place foil packets on the grill and cook for 20–25 minutes, turning once, until chicken reaches 165°F.
9. Let rest for a few minutes before serving.

http://diethood.com/grilled-barbecue-chicken-and-vegetables-in-foil/