- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch slices
- 1/2 cup favorite barbecue sauce
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 4 cups zucchini, sliced 1/4-inch thick
- 1/2 cup red onion, sliced 1/4-inch thick, rings separated
- 1 (16 ounce) can BUSH'S® Dark Red Kidney Beans, drained and rinsed
- Salt and pepper, to taste
- 16 12×16 pieces of foil, folded in 1/2
- 8 12×16 pieces of parchment paper, folded in 1/2
- Preheat oven to 400 degrees F or heat grill to medium high.
- Season chicken with salt and pepper. Toss with 1/2 cup barbecue sauce.
- Combine garlic, olive oil and chili powder. Toss with sliced zucchini, onions and kidney beans.
- Open a double layer of foil; place a piece of parchment paper on top. Fold paper in half and open again.
- Scoop 1/8 of bean mixture on each package, then place chicken on top. Drizzle remaining juice from bean mixture on top of each piece of chicken.
- Fold the paper and foil in half (it should close like a book). Crimp edges starting at the edge of foil, twisting completely to seal. The packages must be tightly sealed so they will capture the steam created when cooking.
- Place packages on a baking sheet; do not overlap or let them touch. Bake until chicken is completely cooked, approximately 15 minutes. To grill, place in a single layer over medium heat; cover and let cook until packets puff up and the chicken is completely cooked, approximately 15 minutes.