This dish, a mixture of sweet and tangy, is an all-in-one pack delight! It is delicious and full of flavor for a great weeknight meal.
Prep time: 15 minutes
Cook Time: 20 minutes
INGREDIENTS:
- 4 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup whole-grain mustard
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon sweet paprika
- 1/4 teaspoon crushed red pepper flakes
- 3 medium zucchini, thinly sliced
- 1 cup cherry tomatoes
- 2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 8 ounces boneless, skinless, chicken breasts, sliced in half
- 1 tablespoon fresh parsley, chopped
DIRECTIONS:
- Preheat the oven to 410F (200) C. Prepare 4 sheets of aluminum foil. each measuring 16″ x 12″, and fold up the edges to form shallow oats.
- Heat two 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
- Add the zucchini and cherry tomatoes to a bowl. and season with salt and ground black pepper. Drizzle with remaining olive oil and toss well.
- Pat the chicken dry with paper towels, season with salt and fresh ground black pepper. Drizzle with the remaining olive oil
- Divide the vegetables into four equal portions, and arrange them on the prepared foil, with the chicken breasts in the center of the pan. Top the chicken with honey mustard sauce. Cover each packet with another piece of foil and seal tight,
- Bake for 20 minutes. Cook for 20 minutes, serve immediately, garnished with fresh chopped parsley.
Bon Appétit! 😋
