Step 1

Finely grate the zest of 1 medium orange into a small bowl until you have 1 teaspoon zest. Juice 1 1/2 oranges into the bowl (about 2/3 cup). Cut the remaining 1/2 orange half into 4 wedges and set aside for building the packets.

Step 2

Add 2 tablespoons honey, 2 tablespoons yellow mustard, 1 tablespoon Sriracha (optional), 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper the bowl of orange zest and juice. Whisk to combine. Transfer half the sauce to a large bowl.

Step 3

Prepare the following, adding them to the large bowl with sauce as you complete them: Seed and cut 1 medium green bell pepper, 1 medium red bell pepper, and 1 medium yellow bell pepper into 1-inch pieces. Cut 1 medium yellow onion into 1-inch pieces. Halve 2 medium zucchini lengthwise, then cut crosswise into 1/2-inch-thick half-moons. Shuck and break 2 ears of corn in half with your hands. Toss to coat the veggies in the sauce.

Step 4

Halve 2 boneless, skinless chicken breasts crosswise. Season the chicken all over with 1/2 teaspoon seasoned pepper and 1/2 teaspoon kosher salt.

Step 5

Heat an outdoor grill to direct, medium-high heat (about 400ºF). Meanwhile, cut 4 sheets of heavy-duty aluminum foil into 12-inch squares. Divide the vegetables between the 4 sheets, placing them in the middle of each sheet. Top each with a chicken breast and an orange wedge. Fold up the 4 sides of the foil to meet over the center. Crimp the edges together to seal, leaving one corner open as a vent. Drizzle the reserved sauce into the packets through the vent.

Step 6

When the grill is ready, place the packets seam-side up on the grill. Cover and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Carefully remove from the grill and let rest for 5 minutes before serving.