Back

Mustard and Thyme Chicken

  • difficulty

    easy

  • serves

    4

  • cooks in

    45 to 60 mins

  • calories

    474 per serving

Ingredients

  • 4 chicken breasts
  • 2 tablespoons whole-grain mustard
  • 1 courgette thinly sliced
  • 1 yellow pepper, cut into 1-inch pieces
  • 4 spring onions, thinly sliced
  • 8-10 cherry tomatoes, halved
  • 4 teaspoons virgin olive oil
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 200g of brown rice

Cooking Directions

  1. Preheat oven to 200c.
  2. Cook the rice as per the packet instructions.

  3. The chicken is going to be cooked in a packet. To prepare the packet, take a piece of parchment or foil (large enough to wrap around the chicken).

  4. Place a chicken breast in the middle of the parchment or foil and spread with mustard. Do this to all 4 chicken breasts.

  5. Add the courgette, pepper, spring onions, tomatoes, oil, thyme, salt and pepper in a large bowl.

  6. Evenly place the vegetable mixture on top of each piece of chicken.

  7. Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Ensure the foil or parchment is not touching the food on top.

  8. Place the packets on a baking sheets and put into the oven. Cook for 25 minute or until the chicken is cooked. (Carefully open one package to check for doneness - be cautious of the steam.)

  9. Let the packets rest unopened for 5 minutes before serving with the rice.