Lemon Chili Chicken

By khojnicki

Ingredients

• 1 c long grain white rice
• 4 scallions, thinly sliced, plus more for serving
• 2 jalapenos, thinly sliced
• 1 lemon, thinly sliced
• 4 6 oz boneless, skinless chicken breasts
• 1 tbsp dijon mustard
• Kosher salt and pepper
• 2 tbsp EVOO
• 1 lb asparagus

Preparation

Step 1

Heat the oven to 425 degrees F. Cook the rice according to package directions. Team off four 12" squares of parchment paper.

Divide the scallions, peppers and lemon along the squares. Brush the chicken with the mustard and season with 1/2 tsp each of salt and pepper. Place on top of the lemon and scallions.

Drizzle the chicken with 1 tbsp oil. Bring the parchment ends together and twist to seal and form loose packets. Place on a baking sheet and roast until the chicken is cooked through, 15 mins.

Meanwhile, on a rimmed baking sheet, toss the asparagus with the remaining tbsp oil and season with salt and pepper. Roast until golden brown and tender 10-12 mins.

Carefully open the packets. Serve the chicken with vegetables and rice. Sprinkle with sliced green onions for garnish.