Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.

Place green beans, red onion, bacon, BBQ sauce, butter, 2 Tbsp. water, 1/4 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 cooked through, 15-20 minutes, flipping occasionally.

While grill bag cooks, place chicken on hot grill and cook until chicken reach a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove chicken to a plate and rest, 5 minutes.

Carefully open grill bag and scoop out green beans.

In a mixing bowl, combine sour cream, seasoning blend, and blue cheese (to taste).

Plate dish as pictured on front of card, topping chicken with blue cheese sauce and garnishing 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. In a mixing bowl, combine sour cream, seasoning blend, and 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, bacon, onion, 1/4 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. Stir in butter and BBQ sauce. Follow same plating instructions.