Recipe Instructions:
Ingredients
4 tbsp. extra-virgin olive oil, divided
1 medium shallot, finely chopped
2 cloves garlic, finely chopped
1/2 c. whole-grain mustard
1/4 c. honey
2 tbsp. Dijon mustard
1 tsp. sweet paprika
1/4 tsp. crushed red pepper flakes
3 medium zucchini (about 1 1/4 lb.), thinly sliced
1 c. halved grape tomatoes
2 tsp. kosher salt, divided
3/4 tsp. freshly ground black pepper, divided
4 (8-oz.) boneless, skinless chicken breasts
Chopped fresh parsley, for serving
Directions
Step 1
Prepare a grill for medium-high heat; preheat 5 minutes.
Step 2
In a small saucepan over medium heat, heat 2 tablespoons oil. Cook shallot and garlic, stirring occasionally, until light golden and fragrant, about 2 minutes. Add whole-grain mustard, honey, Dijon mustard, paprika, and red pepper and stir to combine. Bring to a boil, then continue to boil over medium heat, stirring frequently, until thickened and slightly darkened in color, about 2 minutes. Let cool slightly.
Step 3
In a medium bowl, toss zucchini, tomatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 2 tablespoons oil. Season chicken with remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
Step 4
Arrange 4 (16"-by-12") sheets of foil on a flat surface. Pull up sides to form a shallow boat. Divide zucchini mixture among packets. Nestle 1 chicken breast next to vegetables. Spread tops of chicken with honey mustard sauce. Tightly fold foil packets to seal.
Step 5
Grill, covered and rotating packets halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165º, 18 to 20 minutes. Carefully open foil packets and sprinkle with parsley.
