In a gallon sized Ziploc bag, place the chicken breast, coconut aminos, apple cider vinegar, and 1 clove of garlic; let sit for at least 1 hour, or up to 24 hours in the refrigerator.

Preheat your grill or oven to 400ºF.

Cut the ends off the wax beans and slice them into 2 inch pieces; halve the tomatoes and slice the onion into ¼ inch thick slices and set aside.

In a medium bowl, combine the grapeseed oil, oregano, thyme, the remaining clove of garlic, salt and pepper; add in the wax beans, tomatoes, and onion, then stir.

On one half of a large piece of foil, place the chicken breast and vegetable mixture; pour any remaining oil over the chicken and veggies.

Fold the untouched half of the foil over the chicken and vegetables and crimp to seal.

Place the foil packet on the grill or in the oven and cook for 20 to 45 minutes until chicken is cooked through (165ºF).

Let sit and cool for 10 minutes. You can eat right out of the foil or on a plate.