Step 1

Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch long) sheets of aluminum foil.

Step 2

Prepare the following, placing them all in the same large bowl: Quarter 1 pound of new potatoes, mince 3 garlic cloves, and cut 1 stick unsalted butter into cubes. Add 1/2 teaspoon of the kosher salt, 1/2 teaspoon of the black pepper, and 2 tablespoons salt-free Italian seasoning. Toss to combine.

Step 3

Divide the vegetable mixture between the 4 sheets of foil, leaving a 2-inch border on all sides. Season 4 boneless, skinless chicken breasts with the remaining 1 teaspoon kosher salt and remaining 1/2 teaspoon black pepper, then place a breast on each vegetable pile.

Step 4

Fold the sides of the foil to meet over the center, then crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening the packets and serving.