Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1 cup BBQ sauce
  • 2 cups zucchini, sliced into half-moons
  • 2 cups red and yellow bell peppers, chopped into 1-inch pieces
  • 1 tbsp melted unsalted butter

Instructions:

  1. Pat the chicken breasts dry with paper towels. In a large bowl, toss the chicken with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  2. In a separate bowl, toss the zucchini and bell peppers with melted butter and a pinch of salt.
  3. Tear four large squares of heavy-duty foil (roughly 12x18 inches). Place a handful of seasoned vegetables in the center of each sheet.
  4. Set one chicken breast atop the vegetables and generously brush the top and sides with BBQ sauce.
  5. Fold the sides of the foil up and over the chicken, crimping the edges tightly to create a sealed pouch.
  6. Place the packets on a preheated medium-high grill (approx. 400°F / 200°C) and grill for 20–25 minutes.
  7. Carefully open the packets and use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). Let the meat rest inside the foil for 5 minutes before serving.