Grilled Chicken and Veggie Foil Pack

Fire up your grill to medium-high heat, or if you're going the oven route, crank it to 450°F.

Grab a heavy-duty foil bag or make your own with heavy-duty aluminum foil. Place it in a shallow baking pan for support.

Mix the flour and water together until smooth — this creates a little slurry that helps everything steam together beautifully.

Pour that flour mixture into your foil bag.

In a small bowl, combine the basil, seasoning salt, and black pepper.

Arrange the chicken in the bag in a single layer, then sprinkle half of your seasoning mix over the top. (Make sure the chicken pieces aren't overlapping so they cook evenly)

Layer the sliced squash, zucchini, and cherry tomatoes over the chicken, then hit everything with the remaining seasoning mix.

Seal the bag by double-folding the open end — you want this tight so all that steam stays trapped inside.

If grilling, slide the whole bag onto the grates and cover. If using the oven, just leave it in the pan. Grill for 20-25 minutes or bake for 40-45 minutes.

Using oven mitts (trust me on this), carefully cut open the bag with a sharp knife. Fold back the top and let that steam escape — it's gonna be hot.

Sprinkle the Parmesan over everything while it's still steaming hot so it melts perfectly.