Smothered in honey mustard sauce, these grilled chicken breasts are grilled to perfection, staying super-tender and juicy by cooking inside foil packets.

Yields: 4 serving(s)

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4 tbsp. extra-virgin olive oil, divided

1 medium shallot, finely chopped

2 cloves garlic, finely chopped

½ c. whole-grain mustard

¼ c. honey

2 tbsp. Dijon mustard

1 tsp. sweet paprika

¼ tsp. crushed red pepper flakes

3 medium zucchini (about 1 ¼ lb.), thinly sliced

1 c. halved grape tomatoes

2 tsp. kosher salt, divided

¾ tsp. freshly ground black pepper, divided

4 (8-oz.) boneless, skinless chicken breasts

Chopped fresh parsley, for serving

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1. Prepare a grill for medium-high heat; preheat 5 minutes.

2. In a small saucepan over medium heat, heat 2 tablespoons oil. Cook shallot and garlic, stirring occasionally, until light golden and fragrant, about 2 minutes. Add whole-grain mustard, honey, Dijon mustard, paprika, and red pepper and stir to combine. Bring to a boil, then continue to boil over medium heat, stirring frequently, until thickened and slightly darkened in color, about 2 minutes. Let cool slightly.

3. In a medium bowl, toss zucchini, tomatoes, ½ teaspoon salt, ¼ teaspoon black pepper, and remaining 2 tablespoons oil. Season chicken with remaining 1 ½ teaspoons salt and ½ teaspoon black pepper.

4. Arrange 4 (16"-by-12") sheets of foil on a flat surface. Pull up sides to form a shallow boat. Divide zucchini mixture among packets. Nestle 1 chicken breast next to vegetables. Spread tops of chicken with honey mustard sauce. Tightly fold foil packets to seal.

5. Grill, covered and rotating packets halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165º, 18 to 20 minutes. Carefully open foil packets and sprinkle with parsley.