1/2 c. Teriyaki sauce
1/2 t. garlic powder
1/2 t. Italian herbs
4 boneless Chicken breasts, cut into 1-1/2" strips
1 med. zucchini, sliced
1 yellow squash, sliced
1 large carrot, sliced

1/2 c. Teriyaki sauce 1/2 t. garlic powder 1/2 t. Italian herbs 4 boneless Chicken breasts, cut into 1-1/2" strips 1 med. zucchini, sliced 1 yellow squash, sliced 1 large carrot, sliced

Combine teriyaki, garlic powder, oil and herbs in a large bowl. Add chicken and veggies--toss until evenly coated.
Take 4 sheets heavy-duty foil; put 1/4 chick mixture on each. Bring up side of foil and double fold. Double fold ends. Leave room in packets for heat circulation.
Grill 10-12 minutes on covered grill. Open slowed to avoid hot steam.
Serve on a bed of hot cooked rice or noodles.