Asian Chicken and Vegetable Foil Packets

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Ingredients

4 six-ounce chicken breasts (boneless, skinless)
2 cups sliced raw vegetables (such as zucchini, asparagus, onion, bell peppers, etc.)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons soy sauce
2 tablespoons Nakano Natural Rice Vinegar
1 tablespoon extra virgin olive oil (1)
1 tablespoon minced ginger
1 clove garlic (minced)
1 teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon chili garlic paste (optional)

1
Preheat grill on high heat or oven to 375 degrees. Tear out 4 pieces of foil and lay two pieces on top of one another. Spray center of foil with a little non-stick cooking spray to prevent the chicken from sticking.
2
Top each piece of foil with chicken and sprinkle evenly with salt and pepper. Place 1/2 cup of sliced veggies on top of each piece of chicken; set aside.
3
In a small bowl, whisk together Ginger Sesame Soy Glaze. Drizzle evenly on top of each chicken and vegetable pouch. Bring the two wide ends of the foil together and fold to seal. Gently fold in the smaller ends of the packet and continue to fold until tightly secured. Leave a bit of room in the packet for steam to form.
4
Grill for 20-25 minutes, turning once, or place in the oven for 35-40 minutes (or until chicken is cooked through.) Sprinkle with additional salt and pepper to serve if you wish.