In a large bowl, mix together the water, taco season and Better Than Bouillon® Roasted Chicken Base. Then add in the rice. Mix well and set to the side for 5-10 minutes.
Preheat the grill to high heat.
Place five, 9x14-inch pieces of foil on a counter. Fold in half then open. Curve the edges in so that you create a little foil pocket.
Place ¼ cup of the rice/water mixture in the middle of the foil. Once all the rice is used, rinse the bowl out and set to the side.
Pound out the chicken so they are all even in size (I used 3-pieces that I ended up cutting 2 of the larger pieces in half) then place the chicken in the rinsed bowl. Sprinkle on 2 tablespoons taco seasoning and olive oil. Mix well until each side of the chicken is coated. Place a piece of chicken on top of the rice. Repeat until all chicken is on the rice. Then wash hands with warm water and soap.
Next, divide the red onion and bell pepper slices on to one side of the pocket. Place a few pieces of the quartered zucchini and squash on each side of the chicken. Then add ⅓ cup of of the black beans to each side of the foil packet. Followed by ¼ cup of the frozen corn kernels. Then add ⅛ teaspoon of Better Than Bouillon® Roasted Chicken Base on top of each chicken breast. Next, add 2 tablespoons of the Fire Roasted Tomatoes with Chiles on top of the chicken breast.
Begin to close the packets. Fold in half and then gather each side up toward the sky, crinkle and close until sealed tight. You do not want any air (steam once cooking) or juice to escape.
Place the foil packets on a baking sheet and transfer to the grill. Reduce the heat on the grill to low and cook for 35 minutes. ((For oven instructions: Bake at 400 degrees for 40 minutes.)). Once the 35 minutes are up, carefully open up the pockets. Check the temperature of your chicken breast. If at 160 then add in the 1 tablespoon of fresh cilantro, a squeeze of lime, and 2 tablespoons of colby jack cheese. Place back in the oven for 5 minutes until melted.
Remove from the grill, and serve immediately.