- 4 6oz boneless, skinless chicken breasts or thighs
- 4 green onions, thinly sliced, plus more for serving
- 1 lemon, thinly sliced
- 1/4 teaspoon red chili flakes, (or more depending on how spicy you want)
- 1 tbsp Dijom nustard
- Salt and pepper
- 2 tbsp olive oil
- 1 lb asparagus
- 4 cups of cooked brown rice (optional)
- Preheat oven to 425 degrees F. Cut off 4 12-inches square of parchment paper.
- Divide the lemons and green onions among the parchment papers. Brush chicken with Dijon mustard and season with salt and pepper. Lastly, sprinkle some red chili flakes on the chicken, then place on top of the lemons and green onions.
- Drizzle chicken with about 1 tbsp of olive oil. Bring parchment ends together and twist to seal. Place on the baking sheet and roast until chicken is cooked through, about 15 minutes.
- Meanwhile, toss the asparagus with remaining oil and season with salt and pepper. Place on a rimmed baking sheet and roast (on the rack below chicken) until golden brown and tender, about 10 minutes.
- After roasting the chicken, remove from the oven and carefully open the packets (hot steam will escape). Serve chicken with the roasted asparagus. You may also serve these with brown rice. Top with more green onions if desired.
Source: Hungry Brownie
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