Garlic Herb Chicken & Summer Veggie Foil Packs

• 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 ears Salt and Pepper Sweet Corn, cut into rounds or kernels removed
• 1 medium zucchini, sliced
• 1 green bell pepper, chopped
• 3–4 snacking peppers, sliced
• 2 tomatoes, cut into large chunks
• 3 Tbsp olive oil
• 2 Tbsp melted butter
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• ½ lemon
• Fresh parsley or basil, optional
• Heavy-duty aluminum foil

1. Preheat the grill to medium-high heat, about 400°F. Tear off four large sheets of heavy-duty foil.
2. Season the chicken and vegetables. In a large bowl, combine the chicken, corn, zucchini, bell pepper, snacking peppers, and tomatoes.
3. In a small bowl, mix the olive oil, melted butter, garlic, Italian seasoning, smoked paprika, salt, and pepper. Pour over the chicken and vegetables and toss until everything is evenly coated.
4. Make the foil packs. Divide the mixture evenly among the four sheets of foil. Bring the sides together and fold tightly to seal each packet, leaving a little room inside for steam.
5. Grill for 20–25 minutes, flipping the packets halfway through, until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
6. Carefully open the packets (watch for hot steam!) and finish with a squeeze of fresh lemon juice and chopped parsley or basil.

Make it your own: Swap the chicken for smoked sausage, steak, or shrimp, or leave out the meat for an easy veggie dinner. You can also add potatoes, Brussels sprouts, onions, or whatever other vegetables you have on hand.

Oven option: Bake the foil packs on a sheet pan at 425°F for about 25–30 minutes, or until the chicken reaches 165°F.

Farmer's tip: Keep your tomato pieces fairly large. They'll release some of their juice as they cook, which mixes with the garlic butter and creates a flavorful sauce at the bottom of each packet.