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Chunky Mustard Chicken




Source of Recipe


David


List of Ingredients




Chunky Mustard Chicken

1 large lemon
3 tbs grainy mustard
1 tbs olive oil
2 cloves garlic, sliced
1/2 tsp salt
1/2 tsp pepper
1 pound boneless skinless chicken breast, cut into 1 inch pieces
2 zucchini, cut into 1 inch pieces
1 red onion, cut into 8 wedges
1 pound small red potatoes, quartered



Recipe



Heat outdoor grill. Using 12 inch wide foil, cut 4 pieces 32 inches long, fold each piece in half to make a rectangle. Coat foil pieces with cooking spray. Grate zest from lemon, place in a bowl. Cut a thin slice from top and bottom of lemon. Cut off peel, remove all white pith. Holding lemon over the bowl with the zest, cut along both sides of each section to free it from the membrane. Discard seeds. Let sections fall into bowl. Break up lemon sections into bits. Stir in mustard and next 4 ingredients. Add chicken, onion, and zucchini, toss to coat. Let sit 5 min. Place potatoes in a glass pie plate with 1/4 cup water. Cover and microwave on high for 5 min. Drain off water, stir potatoes into chicken mixture, place mixture on one half of each foil piece. CREATE A PACKET---Fold second half of foil over chicken and veggies. Tightly seal sides and front edges, leaving space for steam to build. Place on grill, grill 25 min. Open packets, transfer contents to 4 serving bowls.

This recipe makes 4 servings of Chunky Mustard Chicken