This foil packet meal is one of my faves! The cooking is done outside and with minimal dishes, win-win!
3 TBSP OLIVE OIL
1 TBSP DIJON MUSTARD
1 TBSP WHOLE GRAIN MUSTARD
½ TSP DRIED THYME
¼ TSP DRIED ROSEMARY
2 TBSP FRESH PARSLEY
1 LEMON ZEST
1 LEMON, THINLY SLICED
1 BUNCH ASPARAGUS
4 BONELESS, SKINLESS CHICKEN BREASTS KOSHER SALT AND PEPPER TO TASTE
STEP 1: Preheat oven to 375 degrees F. In a small bowl, combine 2 tbsp olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
STEP 2: Cut four sheets of foil, about 12-inches long. Divide asparagus into 4 equal portions and add to the center of each foil in a single layer. Fold up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine.
STEP 3: Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.
STEP 4: 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 asparagus is tender, about 25-30 minutes.