There are so many great things to do in summer — bike riding, swimming, camping, fishing, to name a few — and less time in the kitchen equals more time for all those things. This foil-pack dinner offers the double bonus of taking little time to prepare and leaving almost no dishes to wash, plus the flexibility to cook in the oven, on the grill, or over a campfire. You can even substitute fish for chicken. Now you have a meal that’s perfect for all your summer plans.
Servings: 4
INGREDIENTS
2 tbsp. olive oil
1 tbsp. whole grain mustard
1 tbsp. Dijon mustard
½ tsp. dried thyme
¼ tsp. dried rosemary
2 lemons (one zested and one thinly sliced)
¼ tsp. salt
¼ tsp. ground black pepper
8 baby red potatoes, quartered
4 large carrots, sliced
4 boneless, skinless chicken breasts
4 stalks fresh rosemary (one per chicken breast)
Additional salt and pepper if desired
1 ½ tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
1 clove garlic, minced
2 tbsp. lime juice, or 1 lime
PREPARATION
1. Preheat oven to 425˚F.
2. In a small bowl, combine olive oil, both mustards, dried thyme, rosemary, lemon zest, salt, and pepper. Whisk and set aside.
3. Cut four sheets of foil, about 14 inches long.
4. Divide potatoes and carrots into 4 equal portions and add to the center of each foil.
5. Drizzle with olive oil, and sprinkle with additional salt and pepper if desired.
6. Top each packet with the chicken. Using your fingers or a brush, spread the mustard mixture onto the chicken. Top with lemon slices and fresh rosemary.
7. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes and carrots are tender, about 30 minutes. Cooking time may take longer depending on the thickness of the breast.
8. Enjoy!
Recipe provided by: Tasty