• Preheat grill to medium-high heat. Cut four 12 x 12 inch squares of Heavy Duty Foil and lay out on a flat surface. Divide 1 ear of corn with kernels removed , 1 chopped medium zucchini, ½ red bell pepper and ¼ red onion cut into small chunks evenly among the foil packets then nestle one of the 2 pounds boneless skinless chicken breasts in the middle.
• Drizzle the chicken and vegetables with 2 tablespoons olive oil and season with 1 teaspoon seasoned salt and black pepper to taste .

To make the honey barbecue sauce

• In a bowl, whisk together ⅓ cup barbecue sauce, 2 tablespoons honey, 1½ tablespoons apple cider vinegar, ½ teaspoon smoked paprika and ¼ teaspoon chili powder. Brush sauce on both sides of the chicken - reserving enough for later. Sprinkle with half of the 2 tablespoons chopped fresh parsley.

To grill the chicken

• Lift the sides of the foil over the chicken and seal to close off the packets. Place foil packets onto grill and grill on medium high heat for 7-8 minutes, then flip over and grill for an additional 7-9 minutes, or until chicken is cooked through to 165 degrees Fahrenheit.
• Remove from the grill and carefully open the foil packets. Brush chicken with reserved sauce and top with fresh parsley and serve immediately.