Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry. Place green beans, *red onion, **BBQ sauce, butter, 2 Tbsp. water, ¼ tsp. salt and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix. Pat chicken dry, and season both sides with a pinch of salt and pepper.

Place grill bag on hot grill and cook until green beans are fully cooked and sauce is thickened, 15-20 minutes. Place chicken on hot grill and cook until steaks reach a minimum internal temperature of 165 degrees, 4-5 minutes per side. Remove chicken to a plate and rest, 5 minutes. Spread mayonnaiseon chicken evenly, and top with bacon, then blue cheese (to taste). Rest vegetables, 5 minutes.

Carefully, open grill bag and scoop out green beans. Plate dish as pictured on front of card, topping green beans with crispy onions. Bon appétit!

If cooking indoors, pat chicken dry. Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and rest, 5 minutes. Spread mayonnaiseon chicken evenly, and top with bacon, then blue cheese (to taste). While chicken cooks, place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add green beans, onion, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until tender, 8-10 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner. Swirl in butter, then stir in BBQ sauce. Follow same plating instructions.