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Step 1. Preheat the oven to 425°F. Cut eight 15-inch-long sheets of cooking parchment or aluminum foil. Set aside. Step 2. In a large bowl, combine the tomatoes, zucchini, onion, oil, 1 teaspoon.

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Preheat oven to 425 degrees. Line a large sheet pan with foil, and add 1 tablespoon olive oil. Arrange chicken pieces and potatoes over the pan. Season with sea salt, pepper, garlic powder and onions. Brush honey and mustard over chicken, and bake for 25 to 30 minutes or until juices run clear and chicken temperature is at least 165 degrees.

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👩‍🍳 Directions. To begin, preheat the oven to 350°F (175°C), then thoroughly wash the vegetables and meat and dry them. Next, cut two pieces of parchment paper measuring 12 by 16 inches and stack them on top of each other.

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Season the chicken all over with 1/2 teaspoon seasoned pepper and 1/2 teaspoon kosher salt. Heat an outdoor grill to direct, medium-high heat (about 400ºF). Meanwhile, cut 4 sheets of heavy-duty aluminum foil into 12-inch squares. Divide the vegetables between the 4 sheets, placing them in the middle of each sheet.

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Preheat oven to 400 degrees F or heat grill to medium heat. Cut 4 sheets of heavy-duty foil, approximately 12 x 18 inches each. Place 3 orange slices in a line directly in the middle of each sheet of foil and place one chicken breast directly on top of the oranges. Divide the vegetables into four equal portions.

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Place zucchini slices, tomatoes in the middle of each piece of foil. Season with salt and pepper, then top with each chicken fillet. Season chicken with salt and pepper, to taste. 2. In a small bowl, combine olive oil, minced garlic, mustard, and honey. Divide the sauce over each chicken pack and sprinkle with crushed chili pepper and chopped.

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Instructions. Preheat oven to 400 degrees. In a large bowl, add potatoes, carrots, butternut squash, red onion, red pepper, 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hands gently toss to coat everything with. Spread vegetables out on a baking sheet in a single layer.

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Add the veggies equally to both sides. In a small bowl, whisk together all of the sauce ingredients except for the cornstarch and water. In another bowl, whisk together the cornstarch and water until smooth. Add to the sauce and whisk until smooth. Drizzle evenly over the chicken pieces in the foil packets.

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INGREDIENTS DIRECTIONS 30 min 4 easy 10 min PREP. 20 min COOKING Preheat grill to medium-high heat. In a bowl, add 2 tablespoons oil, whole-grain mustard, honey, D˜on mustard, paprika, and red pepper and stir to combine.

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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.

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Preheat oven to 400. In a small bowl mix together Dijon mustard and honey to make the sauce and set to the side. Lay out a large piece of aluminum foil. Place chicken on top of the foil in the center. Place potatoes around the chicken. Drizzle everything with oil and season with salt/pepper.

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Let cool slightly. In a medium bowl, toss zucchini, tomatoes, ½ teaspoon salt, ¼ teaspoon black pepper, and remaining 2 tablespoons oil. Season chicken with remaining 1½ teaspoons salt and ½ teaspoon black pepper. Arrange 4 (16"-by-12") sheets of foil on a flat surface. Pull up sides to form a shallow boat. Divide zucchini mixture among.

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Ingredients: > 4 boneless, skinless chicken breasts > 2 medium-sized zucchini, sliced > 1 cup cherry tomatoes, halved > 1/4 cup honey > 3 tablespoons Dijon mustard

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In a bowl, add 2 tablespoons oil, whole-grain mustard, honey, Dijon mustard, paprika, and red pepper and stir to combine. Step 3. Add zucchini, tomatoes, and remaining 2 tablespoons oil to bowl. Season with salt and black pepper and stir to evenly coat. Step 4. Arrange the sheets of foil on a flat surface. Pull up sides to form a shallow boat.

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In a small bowl whisk together the honey, dijon mustard, and yellow mustard until well combined. In a second small bowl whisk together the salt, pepper, Italian seasoning, garlic powder, and onion powder. Preheat grill to medium-high heat, or preheat oven to 375 degrees. Pull off 4 sheets of foil, each about 12 inches long and spray with non.

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Directions. Preheat grill to medium-high. Whisk vinegar, sugar, celery seed, turmeric and 1/4 teaspoon salt together in a medium bowl. Stir in zucchini, corn and onion, Set aside, stirring occasionally. Combine honey, mustard and oil in a small bowl. Sprinkle chicken with the remaining 1/4 teaspoon salt and pepper, then brush with half the.