Grilled Chicken and Summer Vegetables En Papillote

By ezunich

Ingredients

• 2 tbs olive oil
• 4 new potatoes, sliced 1/4 inch thick
• 1/2 red bell pepper, seeded, cut into chunks
• 1/2 large zucchini, cut into 1 inch thick chunks
• 8 asparagus spears, cut into thirds
• 2 ears corn, kernels cut off cob
• salt and pepper to taste
• 4 thyme or rosemary springs
• 4 boneless chicken breast halves
• balsamic viniagrette

Details

Servings 4

Preparation

Step 1

Toss vegetables with oil, salt and pepper. Divide mixture among foil sheets. op with a sprig of thyme.

Rub chicken with oil;season with salt and pepper. Grill on one side for 5 minutes, just to obtain grill marks. Remove chicken;reduce heat to medium. Place chicken on top of vegetables (grilled side up) fold foil and grill. Cook, covered until chicken is cooked an potatoes are tender, about 15 minutes.

When done, place each packet on a serving plate and cut open. Drizzle chicken and vegetables with vinaigrette before serving.