Low-Carb Tin Foil Dinners

Ingredients

• 4 boneless, skinless chicken breasts
• 2 red or green bell peppers
• 2 red onions or sweet white onions
• 2 medium zucchini
• Parmesan Cheese to sprinkle on when the Tin Foil Dinners are done
• 1 1/2 cups Newman's Own Olive Oil and Vinegar Dressing
• 1 packet Zesty Italian Dressing Mix
• 1 T Spike seasoning
• Salt and fresh-ground black pepper to taste

Directions

1. Trim the chicken breasts where needed, then slice them across the grain into pieces about 1 inch thick. Stir together the Newman's Own Olive Oil and Vinegar Dressing, Zesty Italian Dressing Mix, Spike Seasoning if you’re using it, plus a little salt and fresh-ground black pepper for the marinade.
2. Place the chicken in a Ziploc bag and pour in a little more than half of the marinade, holding back the remaining mixture for the vegetables. Refrigerate the chicken, or tuck it into a cooler, and let it marinate all day.
3. A few hours before cooking, chop the zucchini, red bell pepper, and red onion, then add the vegetables to a Ziploc bag. Pour the reserved marinade over them and let them sit for 1-2 hours.
4. When it’s time to build the packets, drain the chicken and vegetables. If you’re outdoors, snip off a corner of each Ziploc bag and let most of the marinade run out. They do not need to be bone-dry, but packets are easier to put together when the filling is not swimming in liquid.
5. For cooking, you’ll want a grill heated to medium high, or a campfire or raised charcoal grill where the flames have settled into hot coals. If you’re using the oven, preheat it to 400F/200C.
6. Tear off 8 large sheets of foil. Heavy-duty foil that is 18 inches wide works well, and the sheets may be a bit larger than you strictly need.
7. Arrange the foil so you can make four packets, using two sheets for each one. Spoon one-fourth of the chicken into the center of each of four foil sheets, then add one-fourth of the vegetable mixture over each pile of chicken. Bring the foil over the filling and close it with several small folds across the top and along the ends so the edges are sealed. Flip the packet over onto the second sheet of foil and wrap it again, closing the ends tightly.
8. On a home grill or a charcoal campground grill with a grate, cook the packets with the chicken side facing down for about 10 minutes. Turn them over and cook for about 10 minutes on the other side. To check doneness, carefully open one packet and make sure the chicken is cooked through.
9. If you’re cooking beside hot coals, heavy-duty foil is especially important. Do not place the packets directly on the coals; set them around the outside edge of the fire instead. The timing will probably be a little shorter near coals, depending on their heat. Turn the packets every 5 minutes so a different side faces the coals, then open one packet after 15 minutes to see whether they need more time.
10. For the oven method, try baking the packets at 400F/200C for 20-25 minutes, then open one packet and check that the chicken is done.
11. If you’d like, finish the cooked Tin Foil Dinners with a little coarsely grated Parmesan cheese.