Camping this summer? Leave the instant noodles and grill up the BBQ chicken dish from Diethood instead. This succulent dinner couldn’t be easier, by cooking the chicken and vegetables in a tin foil packet all the flavours lovingly meld together, letting you relax in the beautiful surroundings. Slather on a BBQ sauce for even more taste and serve with a chive and potato salad, handful of rocket and refreshing elder-flower cordial.
4 chicken breasts
1/2-cup BBQ sauce
1 courgette, sliced into thin rounds
1 red bell pepper, cut into thin strips
8 asparagus spears
salt and fresh ground pepper
extra virgin olive oil
Pre-heat the grill to medium. Place each chicken breasts on the tin foil sheet and season with salt and pepper to taste.
Brush 1-2 tablespoons of the BBQ sauce onto each chicken breast evenly. Arrange the vegetables around the chicken and drizzle with olive oil. Seal the foil packet making sure none of the juice can escape.
Transfer the tin foil packets to the grill and cook for 10 minutes, turn the packet and cook for a further 10-15 minutes, or until the chicken is done.
Allow to rest for a moment. Drizzle over the remaining BBQ sauce.