This fall has been unseasonably warm, so I took advantage of the Indian Summer and made one last grilling recipe while I still could.
Don't worry if the weather isn't cooperating for the grill. You can bake these packets in the oven for the same delicious results.
When I pulled them off the grill, I transferred them to a baking pan, so I wouldn't lose any of the fantastic sauce that collects as they cook. The honey mustard and fresh veggies make a delicious sauce, making this dish perfect to serve over rice. I served it with a brown rice-quinoa blend. So good....
We are attending a Halloween Party tomorrow. I am bringing a Pumpkin Dip with Pie Crust Crackers that I'll share with you very soon. On Friday night, we are going out to dinner with the Luths and Bonacorsis.
Here is what I'm serving up for dinner this week. What's on your menu?
Saturday-Halloween Party
Pumpkin Dip
Pie Crust Crackers
Sunday Supper
Pork Noodle Casserole (using leftover Pork Loin Roast)
Meatless Monday
Black Bean Chili
Cornbread
Taco Tuesday
Chicken Fajita Sheet Pan Dinner
Wednesday
Pulled Pork Sandwiches (using leftover pork roast)
Thursday
Chicken Banh Mi
Friday
Out for Dinner with Bonarcorsis and Luths
Yield: 6 servings
Honey Mustard Chicken Foil Packets
Boneless, skinless chicken breasts, smothered in honey mustard and surrounded by vegetables, then wrapped in foil and grilled or baked to perfection, creating a delectable sauce.
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Ingredients
- 2-3 zucchini, diced
- 2-3 Compari tomatoes, diced
- salt and pepper to taste
- 4 T. olive oil, divided
- 1 shallot, minced
- 3 cloves garlic, minced
- 1/2 c. whole grain mustard
- 1/4 c. honey
- 2 T. Dijon mustard
- 1 t. paprika
- pinch of crushed red pepper flakes
- 6 (6 oz) boneless, skinless chicken breasts
Instructions
- Place the zucchini into a colander over a bowl. Sprinkle with a little salt and let sit for about 20 minutes, until the liquid is released. Rinse and pat dry. Add to a bowl with the tomatoes, then season with salt and pepper. Add 2 Tablespoons of the oil and toss to coat.
- Place the remaining 2 Tablespoons of the oil in a small saucepan over medium heat. Add the shallot and garlic. Cook, stirring occasionally, for about 2 minutes, until fragrant. Stir in both mustards, the honey, paprika, and crushed red pepper, and bring to a boil. Continue to boil, stirring frequently, until slightly darkened and thickened, about 2-3 minutes. Set aside to cool slightly.
- Season the chicken with salt and pepper, and place each onto a 16x12" piece of foil. Pull up the sides to form a shallow bowl and nestle the vegetables around the chicken breast. Brush the honey mustard sauce over the chicken. Seal the packets and grill over medium-high heat (or bake at 350*) for about 20 minutes, until the chicken reaches an internal temperature of 165*.
- Serve each packet individually or combine the packets into a baking pan or casserole to serve,
Notes
adapted from a recipe found in Delish.
Nutrition Facts
Calories
299Fat (grams)
14 gSat. Fat (grams)
2 gCarbs (grams)
19 gFiber (grams)
3 gNet carbs
16 gSugar (grams)
16 gProtein (grams)
27 gSodium (milligrams)
458 mgCholesterol (grams)
72 mg
Property of A Day in the Life on the Farm
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