This recipe is brought to you by Show Me The Yummy.
5m
PREP TIME
50m
COOK TIME
7
INGREDIENTS
Servings: 2
Ingredients
- 2 (8 oz) boneless skinless chicken breasts
- 2 small red potatoes, cubed*
- 2 small yukon gold potatoes, cubed*
- 1 cup baby carrots, sliced in half lengthwise
- 1 zucchini, sliced into ¼ inch thick rounds
- 4 tablespoon Stubb's Bar-B-Q Spice Rub, divided
- 1 tablespoon olive oil
INSTRUCTIONS
- 1 Rub each chicken breast with one tablespoon spice rub each. Set aside.
- 2 Prep veggies and toss with olive oil and two tablespoons spice rub.
- 3 Grab two large sheets of tin foil.
- 4 On each sheet, lay down half the veggies.
- 5 Top each with one chicken breast.
- 6 Loosely wrap, making sure that it's sealed completely.
- 7 Grab two more sheets of tin foil.
- 8 Seam side down, place the wrapped packets on another piece of foil and wrap again.
- 9 Preheat grill for 10 minutes at medium high.**
- 10 Grill with the lid closed, rotating every five minutes and flipping halfway through, for about 25 minutes, or until chicken breasts are cooked and vegetables are tender.
- 11 Let rest for 5 minutes.
- 12 Serve with BBQ sauce and
- 13 Preheat oven to 450 degrees F.
- 14 Place packets on an unlined baking sheet and bake for 35-50 minutes.
- 15 Let rest for 5 minutes before serving with BBQ sauce!
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
