Honey Mustard Chicken Foil Packets

Ingredients

• 4 tablespoon solive oil, divided
• 1 medium onion, finely chopped
• 2 clove sgarlic, minced
• 1/2 cup whole-grain mustard
• 1/4 cup honey
• 2 tablespoon sDijon mustard
• 1 teaspoon sweet paprika
• 1/4 teaspoon crushed red pepper flakes
• 3 medium zucchini, thinly slice d
• 1 cup cherry tomatoes
• 2 teaspoon ssalt
• 3/4 teaspoon ground black pepper
• 8 ounce schicken breasts, boneless, skinless, slice into halves
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the oven to 200°C (410°F). Prepare 4 sheets of aluminum foil, each measuring 16" x 12", and fold up the edges to form shallow boats.
2. Heat 2 tablespoons of olive oil in a skillet over medium high heat. Add the onion and garlic, stirring occasionally until golden brown and fragrant. Add the whole grain mustard, honey, Dijon mustard, sweet paprika, and crushed red pepper flakes. Stir and cook for about 2 minutes, or until the sauce thickens. Transfer to a bowl and let it cool.
3. Add the zucchini and cherry tomatoes to a bowl, and season with salt and ground black pepper. Drizzle with the remaining olive oil and toss well.
4. Pat dry the chicken breasts with paper towels and season with salt and ground black pepper.
5. Divide the vegetables into four equal portions and arrange them on the prepared foil sheets, placing the chicken breasts in the center. Top the chicken with the honey mustard sauce. Cover each packet with another piece of foil and seal tightly.
6. Bake for 20 minutes or until the internal temperature of the meat reaches 73°C (165°F) using a meat thermometer. Carefully open the foil packets and serve immediately, garnished with freshly chopped parsley.

Tips

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