Divide chicken and veggies between 2 pieces of double layered heavy duty foil (about 18 inches square).

Sprinkle with the sage, salt and pepper.

Top with dill sprigs.

Fold foil around the mixture and seal tightly.

Grill, covered, over medium heat for 30 minutes or until a meat thermometer reads 170°.

Open foil carefully (away from you) to allow steam to escape.

*This recipe brought to you courtesy of the Milwaukee Journal.*