A low-fat chicken classic baked in a foil pouch.
In a mixing bowl, combine 2 tbsp olive oil, mustards, dried herbs, zest of one lemon, salt, and pepper.
Place potatoes and carrots on foil. Place one chicken breast on top of the vegetables and coat with the sauce and top with a sprig of rosemary and slices of lemon. Wrap up and bake for 30 minutes at 425 degrees Fahrenheit. Serve and enjoy.