Make-Ahead:

Cook the Chicken & Vegetables:

• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Season the chicken breasts with salt and pepper. Place them in the skillet and cook for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and let them cool slightly before dicing into bite-sized pieces.
• In the same skillet, add the remaining 1 tablespoon of olive oil.
• Add broccoli, bell peppers, snap peas, carrots, and zucchini to the skillet. Season with salt and pepper, and sauté for 5-7 minutes, or until the vegetables are slightly tender but still crisp. Let them cool.

Assemble Foil Packets:

• Tear off two large sheets of heavy-duty foil (about 18 inches each).
• Evenly distribute the diced chicken and sautéed vegetables between the two sheets of foil. Drizzle 2 tablespoons of teriyaki sauce over each packet.
  
• Fold the foil over the chicken and vegetables, sealing the edges tightly to create packets with no openings where juices can escape.

At Camp:

• Place the foil packets over medium-high heat on a grate over the campfire, directly in the fire, or remove the foil and cook on a camping stove. Cook for 10-15 minutes, flipping halfway through, until everything is heated thoroughly.
• If cooking at home:  Use the same method over the grill or Bake at 400°F (200°C) for 20–25 minutes on a baking sheet.
• Carefully open the foil packets (watch out for steam) and transfer the contents to plates.
• Garnish with chopped green onions and sesame seeds before serving if desired and enjoy!