Cheesy Maple Dijon Chicken Foil Packets With Veggies Recipes

CHEESY MAPLE DIJON CHICKEN FOIL PACKETS WITH VEGGIES

Steps:

• Combine the olive oil, maple syrup, Greek yogurt, and Dijon mustard in a small bowl, and stir until thoroughly combined.
• Place the chicken in a plastic zipper bag and pour about half the mixture over the chicken. Seal the bag and massage to coat the chicken. Refrigerate at least 1 hour or up to 24 hours. Reserve the rest of the maple Dijon mixture.
• Preheat your oven to 400°F or your grill to medium-high, about 400°F.
• Cut four (18x12-inch) sheets of Heavy Duty Aluminum Foil and spray with cooking spray.
• Divide the vegetables between the sheets of foil, placing them on one half of each sheet. Dot with butter and sprinkle with salt and pepper.
• Remove the chicken from the bag and place one chicken breast (or chicken breast half) on top of the veggies on each foil sheet.
• Fold the aluminum foil over the top of the chicken and vegetables and seal the edges tightly.
• Place foil packets on the grill for 20-25 minutes or in the oven for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (exact timing will depend on the thickness of your chicken).
• Open the foil packs and top each with about 2 Tablespoons of the remaining maple Dijon mixture and 1/4 cup shredded cheese. Leave on the grill or in the oven for another 2-3 minutes or until the cheese has melted.
• Remove foil packets from the grill or oven, and top with chives or green onions as desired and serve.

DIJON CHICKEN, RICE AND GARDEN VEGETABLE FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Pour broth in 4-cup glass measuring cup. Add rice and rosemary; stir and let stand about 8 minutes or until most of liquid is absorbed.
• In small bowl, stir together mustard, 2 tablespoons of the olive oil, the garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
• In large bowl, mix zucchini, carrots, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
• Divide rice mixture among foil sheets. Brush both sides of chicken with Dijon mixture; place 1 on top of each mound of rice. Divide vegetables among foil sheets, placing them next to chicken breasts.
• For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Place packets on plates. Cut large X across top of each packet; carefully fold back foil.