Ingredients

The following ingredients have 6 Servings
  • 32 oz boneless, skinless chicken breasts
  • 16 oz asparagus
  • 3 bell peppers (assorted colors, chopped)
  • 2 shallots (minced)
  • 1 tablespoon garlic (minced)
  • 1/4 cup fresh parsley (roughly chopped)
  • 1 lemon (juiced)
  • 6 tablespoons butter
  • salt & pepper (to taste)

Instruction

  • Preheat a cast iron grill over an open fire for about 2 hours. Prepare six 10x10 foil sheets.
  • Season each chicken breast with salt & pepper then rub with the minced garlic and shallots.
  • Place 1/2 cup of chopped peppers onto the center of each foil sheet. Place a breast on top of the peppers followed by one tablespoon of butter per packet. Top each breast with three spears of asparagus.
  • Wrap the chicken and vegetables tightly in the foil. Use a second layer of foil as needed. Place each foil packet onto the preheated cast iron grill, or on top of the coals directly.
  • Bake the packets for about twenty minutes, then flip over. Check the pouches about twenty to twenty five minutes after flipping with a thermometer - the chicken will be done with the internal temperature reaches 165 F. Serve alongside garlic butter shrimp and succotash. Enjoy!