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Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets - chopped
- 2 cups baby red potatoes - halved
- 4 tbsp olive oil
- 1 tbsp dijon mustard
- 2 cloves garlic - minced
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- salt + pepper to taste
- 1 large lemon - thinly sliced
Ingredients
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Instructions
- Preheat grill to medium-high.* In a small bowl whisk together olive oil, dijon mustard, garlic, thyme, rosemary, salt, and pepper. Tear off four sheets of aluminum foil, about 12 inches long. Divide the potatoes and broccoli into four equal portions and place in the center of each foil square. Lightly brush the vegetables with the oil mixture.
- Place one chicken breast on top of the vegetables and drizzle the rest of the oil mixture evenly between the four packets. Divide the lemon slices evenly between the packets. Seal the packets by bringing the sides up, and then folding the top and ends. Repeat until all 4 packets are prepared and sealed.
- Carry sealed packets on a baking sheet and grill with the cover on for about 15-18 minutes (or until the chicken is cooked through and the potatoes are tender). Remove the packets from heat and open packets carefully, allowing the steam to escape from the top. Serve immediately.
Recipe Notes
* Packets can also be baked in the over at 450 degrees F for 25-30 minutes.
What do I do with the lemon?
Oops! Sorry for not listing that, Gina. Thanks for letting us know! 🙂 Put a couple slices of lemon in each packet before baking. Hope you like it! 🙂