Honey Mustard Chicken Foil Packets

Easy and quick Honey Mustard Chicken Foil Packets recipe brings a delightful combination of sweet, tangy chicken breast and tender vegetables, all in one pack. It's flavorful, delicious, and perfect for weeknight dinners.

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 (250g) chicken breasts boneless, skinless, slice into halves

1 tablespoon fresh parsley chopped

Instructions

Preheat the oven to 200°C (410°F). Prepare 4 16"x 12" aluminum foil sheets and fold up the edges to form shallow boats.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add onion and garlic, stirring occasionally until golden brown and fragrant. Add 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 allow it to cool.

Add zucchini and cherry tomatoes to a bowl, and season with salt and ground pepper. Drizzle with the remaining olive oil and toss well.

Pat dry the chicken breasts with paper towels and season with salt and ground black pepper.

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 foil and seal tightly.

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 packet and serve immediately with freshly chopped parsley sprinkled on top.