Chicken and Veggies Foil Packet

Ingredients
4 boneless, skinless chicken breast halves
2 green and/or red peppers, cut into strips
1 lb red potatoes, thinly sliced
1/4 cup bbq sauce
1 tablespoon orange juice
1/4 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS

1. Coat the unheated grill rack with cooking spray. Preheat the grill.
2. Place each chicken breast in the center of a 12" x 18" piece of foil. Evenly top with the bell peppers and potatoes.
3. In a small bowl, combine the barbecue sauce, orange juice, salt, and black pepper until blended. Evenly drizzle over the chicken and vegetables.
4. Bring up 2 long sides of each piece of foil and double-fold with a 1"-wide fold. Double-fold each end to form a packet.
5. Place the packets, seam side up, on the rack and grill for 25 minutes, or until the vegetables are tender and a thermometer inserted in the thickest portion of a breast registers 160°F and the juices run clear.

Thanks to recipes.prevention.com for the recipe and picture.