Ingredients:

• 4 boneless skinless chicken breasts
• 2 teaspoons olive oil
• 6 cloves minced garlic
• Pinch salt and pepper
• 2 tablespoons whole grain Dijon mustard
• Chopped fresh parsley
• Crushed chili pepper (optional)
• 4 zucchini, sliced
• 1 pound grape tomatoes, halved

INSTRUCTIONS:

1. Pre-heat your oven to 400°F. Lay four 12×12 inch squares of foil out on a flat surface. Place zucchini slices and tomatoes in the middle of each piece of foil. Season with salt and pepper, then top with chicken fillet. Season 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!