Adapted from http://www.eatwell101.com/honey-dijon-chicken-veggies-foil-packs
Serves: 2-3 (depending on chicken size)
2-3 boneless skinless chicken breasts
3 tablespoons olive oil
6 cloves minced garlic
Pinch salt and pepper
1/3 cup honey
2 tablespoons whole grain Dijon mustard
Chopped fresh parsley
Crushed chili pepper (optional)
3 large or 4 small zucchini, sliced
Just under a pound of grappe tomatoes, halved
Lay 2-3 12×12 inch (30×30 cm) squares of foil out on a flat surface depending how many chicken breasts you have. 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.
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.
Place the June Food Thermometer into the largest chicken breast into the thickest part of the breast, make sure it is secure. Fold the foil over the chicken and vegetables around the thermometer to close off the pack, pinch the ends together so the pack stays closed.
Transfer the packs to the June Pan and use the Chicken Breast Adaptive Cook Preset under Poultry and it will cook it to your desired result and the veggies will be tender. Serve immediately and open carefully. Enjoy with an additional touch of parsley!