Honey Mustard Chicken Foil Packets
Ingredients
The sauce
-
4
tablespoons
olive oil
-
1
medium
onion, finely chopped
-
2
cloves
garlic, minced
-
½
cup
whole-grain mustard
-
¼
cup
honey
-
2
tablespoons
Dijon mustard
-
1
teaspoon
sweet paprika
-
¼
teaspoon
crushed red pepper flakes
The vegetables
-
3
medium
zucchini, thinly sliced
-
1
cup
cherry tomatoes
-
2
teaspoons
salt
-
¾
teaspoon
ground black pepper
The chicken
-
8
ounces
chicken breasts, boneless, skinless, sliced into halves
The garnish
-
1
tablespoon
fresh parsley, chopped
Instructions
- Preheat the oven to 200°C (410°F) and prepare 4 sheets of aluminum foil.
- Heat 2 tablespoons of olive oil in a skillet and sauté the onion and garlic until golden brown.
- Add whole-grain mustard, honey, Dijon mustard, sweet paprika, and crushed red pepper flakes to the skillet and cook for 2 minutes until the sauce thickens.
- In a bowl, combine zucchini and cherry tomatoes with salt, black pepper, and the remaining olive oil.
- Pat dry the chicken breasts and season with salt and black pepper.
- Divide the vegetables among the foil sheets, place chicken in the center, and top with the honey mustard sauce.
- Seal the foil packets tightly and bake for 20 minutes or until the chicken reaches an internal temperature of 73°C (165°F).
- Carefully open the packets and serve immediately, garnished with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
324
Total fat
17g
Total carbohydrates
29g
Total protein
16g
Sodium
1675mg
Cholesterol
36mg
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