Grilled Barbecue Chicken and Vegetables in Foil

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

Instructions

• 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.

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