Garnishes such as extra lime juice, chopped cilantro and onion, salsa, sour cream and/or sliced avocado
Place the first 10 ingredients, through black pepper, into a large Ziploc bag. Stir to combine ingredients.
Add whole chicken breasts and sliced vegetables to the bag and seal. Be sure to remove excess air so the ingredients stay submerged in the marinade.
Marinate in the fridge for at least 1 hour, and up to 8 hours, rotating the bag midway.
Let the chicken sit at room temperature for about 30 minutes. Remove chicken from the bag and set aside. Drain and discard the marinade liquid. Place the vegetables on a large foil sheet and seal to create a pouch.
Preheat a gas grill to medium-high heat or 350-400° F. Lightly grease grill surface and add whole chicken breasts. Close lid and cook 8 minutes, or until bottoms are browned with sear marks.
Add vegetable pouch to the grill, rotate chicken, and close the lid. Reduce heat to medium and cook 7-10 minutes more, or until the internal temperature of the chicken reaches 165° F and the vegetables are tender.
Remove chicken breasts and vegetable pouch from the grill and let rest 5 minutes. Cut the chicken into slices and serve as desired, such as in tacos, a salad or with sides.