Grilled Chicken and vegetablesChicken breasts
1 box sliced Mushrooms
1 small Onion
1 cut up Green/Red/Yellow Peppers
1 cut up Zucchini
Thaw the chicken breasts. Heat up the grill (start on high; when you put the chicken on, turn it down to low).
Cut up the vegetables and make a foil packet with the mushrooms, onions, peppers, and zucchini. Pour a little of the teriyaki sauce in the packet and close the packet.
Put another sheet of aluminum foil on the grill and cover the bottom with olive oil. I've found bending up the sides helps make a temporary pan to keep the olive oil on the foil and not in the grill. Put on the chicken, and brush on the teriyaki sauce. Turn a few times, to cook all the way through.
Cook the vegetables until tender.