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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


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


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