Ingredients

The following ingredients have 4 Servings
  • 1/2 cup barbecue sauce (, I used Primal Kitchen but feel free to use your favorite)
  • 1-2 Tablespoons liquid Monk Fruit sweetener (, OR other compliant sweetener of your choice (honey, maple syrup, stevia etc. ))
  • 1 Tablespoons apple cider vinegar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • heavy duty foil (, plus parchment paper if preferred*)
  • 4 boneless skinless chicken breasts (, pounded to even thickness)
  • Himalayan sea salt
  • black pepper (to taste)
  • 1-2 Tablespoons olive oil (OR avocado oil )
  • 1 zucchini (chopped)
  • ½ red bell pepper (cut into chunks)
  • ¼ red onion (cut into small chunks)
  • 1 ear of corn (, kernels removed (leave out for low carb & keto))
  • 2 Tablespoons chopped fresh parsley (for garnish)

Instruction

  • Preheat grill to medium-high heat or the oven to 425 degrees F. Cut four 18 x 12-inch squares of foil* and layout on a flat surface. Place one chicken breast in the middle of each piece of foil and divide the vegetables evenly into each packet. arranging them around the chicken.
  • Drizzle the chicken and vegetables with oil and season with salt and pepper to taste.
  • In a bowl, whisk together the barbecue sauce, sweetener, vinegar, chili powder, and smoked paprika. Brush sauce on both sides of the chicken, reserving enough for later. Sprinkle with half of the chopped parsley.
  • Fold the foil over the chicken and seal to close off the packets.