These honey dijon chicken and veggies foil packs make for a savory and nourishing dish, perfect for a quick and healthy chicken dinner. Chicken breasts seasoned in a honey-mustard sauce are baked in foil to a tender finish with juicy grape tomatoes and zucchini. You’ll love the simplicity!
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Ingredients list for the honey dijon chicken and veggies foil pack
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- 6 cloves minced garlic
- Pinch salt and pepper
- 1/3 cup honey ( optional for low-carb, keto diet)
- 2 tablespoons whole grain Dijon mustard
- Chopped fresh parsley
- Crushed chili pepper (optional)
- 4 zucchini, sliced
- 1 pound (450g) grape tomatoes, halved
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Pre-heat your oven to 400°F (200°C). Lay four 12×12 inch (30×30 cm) squares of foil out on a flat surface. Place zucchini slices, tomatoes in the middle of each piece of foil. Season with salt and pepper, then top with each chicken fillet. Season chicken with salt and pepper, to taste.
2. In a small bowl, combine olive oil, minced garlic, mustard, and honey. Divide the sauce over each chicken pack and sprinkle with crushed chili pepper and chopped parsley.
3. Fold the foil over the chicken and vegetables to close off the pack, pinch the ends together so the pack stays closed.
4.Transfer the packs to a baking sheet and bake for 20-25 minutes or until chicken is cooked through and veggies are tender. Serve immediately and open carefully. Enjoy with an additional touch of parsley!
Note: If chicken breasts are too thick, just cut lengthwise to make fillets, they will cook faster.
- Reynolds Wrap Aluminum Foil, Pack of 3, $27.00
- PJ.Kabos Greek Extra Virgin Olive Oil, $24.00
- KitchenAid Nonstick Sheet Pans Set, $38.00
Photo credit: © Eatwell101.com
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Delicious, my favourite. Cooked many times in the past (and twice this week alone). I used to do it in foil packs, but now cook a bulk lot in a deep square baking dish (same quantity of ingredients). I still layer veggies at the bottom of dish, chicken on top (1kg usually), but dice the chicken to make it easier to serve. It takes about 50 minutes in the oven this way (35 with tray covered in alfoil and another 15 to cook through chicken until it starts to brown). I sprinkle chicken generously with chilli flakes after pouring over the sauce. My family eats it served with rice (as it is very liquidy and rice tones down the chilli a bit and it makes the meal go further if serving a lot) but I love having it more like a soup/stew. Absolutely recommend. This is so easy to make. Serves 4 easily, more if serving with rice.
The flavor was delicious. I tried cooking this in a parchment roasting bag since cooking in aluminum is extremely toxic. This made the veggies very soggy. I”m going to try this again using beeswax food wraps. Again, the flavor was really good.
So delicious! 5 stars! I found this recipe googling something for my boyfriend and I to eat that was healthy as well as a good dish for date night… This was both!
