This is such a simple and healthy dinner you can make during the week. You simply combine everything and bake in the oven! This recipe serves 1

1 Tbsp. olive oil
1 garlic clove, crushed
2 tsp honey
2 tsp Dijon mustard
½ tsp lemon juice
¾ medium potato, peeled and cut into 0.5 cm rounds
¼ small red onion, thinly sliced
½ medium zucchini, sliced into 0.5 cm rounds
80g cherry tomatoes, halved
sea salt and ground black pepper
1 chicken breast
2 tsp fresh parsley, chopped, plus extra to garnish
¼ tsp chilli flakes

1. Preheat the oven to 200°C. Lay out a 30cm x 30cm piece of aluminium foil on a flat work surface.
2. Place the potato, onion, zucchini and cherry tomatoes in the middle of the aluminium foil and season with salt and pepper. Top with the chicken breast and season with salt and pepper, if desired.
3. Whisk the oil, garlic, honey, mustard and lemon juice together in a small bowl. Gently pour over the chicken and vegetables and sprinkle over the parsley and chilli flakes.
4. Fold the foil over the chicken and vegetables and pinch the ends together to make a sealed parcel.
5. Transfer the parcel to a baking tray and bake in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
6. To serve, transfer the parcel to a serving plate. Open the parcel carefully as there will be steam released when opening. Garnish with extra parsley, if desired. Enjoy!

Source: Kayla Itsines