Slice the chicken breasts horizontally to get 4 pieces. Pound the pieces to even thickness. Make sure each piece is 4 ounces.
Prep the veggies: half or quarter baby red potatoes (you want pretty small pieces so they’ll cook in the same time as everything else). Thinly slice the green bell pepper, cut the onion into rings, and cut the carrots into 1/8th inch thick matchsticks.
In a very large bowl, add the chicken, potatoes, bell pepper, onion rings, carrots, and minced garlic. Pour the melted butter over everything and then all of the seasonings.
Toss all of the ingredients together to ensure everything is well coated in the seasonings and butter.
Set out 4 large sheets of foil. Divide the mixture evenly among the foil making sure each foil pack gets 1 chicken piece.
Seal the foil packs, and bake for 20-25 minutes (or until chicken is cooked through, each oven is slightly different)
Remove the foil packets from the oven and open carefully allowing for the steam to escape. If desired top with fresh parsley, a squeeze of fresh lemon, and freshly grated Parmesan cheese. Season additionally with salt and pepper if desired and enjoy immediately.