Ingredients:
8 aluminum foil sheets large enough to wrap around one chicken breast
4 (4-ounces 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; place the sheets one on top of the other for durability
3. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper
4. 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 and serve
This recipe may have first appeared on diethood.com
This post also appeared on iowaweightloss.com
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