Recipe: Grilled Orange Chicken and Beans (using chicken breasts, foil packets)

GRILLED ORANGE CHICKEN AND BEANS

2 cans (15 ounces each) great northern or pink beans (or 3 cups cooked dry-packaged great northern or pink beans), rinsed, drained*
2 cups sliced fresh mushrooms
4 teaspoons minced garlic, divided use
6 boneless skinless chicken breasts (3-4 ounces each)
Salt and pepper to taste*
18 orange slices
24 asparagus spears
2 tablespoons butter or margarine, melted
6 tablespoons frozen orange juice concentrate, thawed

Cut 6 rectangles of aluminum foil, 12x16-inches; combine beans, mushrooms, and 2 teaspoons garlic in center of each. Top with chicken breasts; sprinkle with remaining 2 teaspoons garlic, salt, and pepper. Top with orange slices and asparagus; drizzle with butter and orange juice concentrate. Bring edges of foil together and seal well; seal ends of foil.

Grill packets over medium-high coals, covered, until chicken is tender and juices are clear when chicken is pierced with a fork, 20 to 25 minutes.

*Any canned or dry-packaged bean variety can be easily substituted for another.

Makes 6 servings
Source: American Dry Bean Board