Lemon Chili Chicken

1. 1

   Heat the oven to 425 degrees F. Cook the rice according to package directions.

2. 2

   Tear off four 12-inch squares of parchment paper.

3. 3

   Divide the scallions, peppers, and lemon among the squares.

4. 4

   Brush the chicken with the mustard and season with 1/2 teaspoon each salt and pepper; place on top of the lemon and scallions.

5. 5

   Drizzle the chicken with 1 tablespoon oil.

6. 6

   Bring the parchment ends together and twist to seal and form loose packets.

7. 7

   Place on a baking sheet and roast until the chicken is cooked through, 15 minutes.

8. 8

   Meanwhile, on a large rimmed baking sheet, toss the asparagus with the remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper.

9. 9

   Roast (on the rack below the chicken) until golden brown and tender, 10 to 12 minutes.

10. 10

    Carefully open the packets (hot steam will escape).

11. 11

    Serve the chicken and vegetables with the asparagus and rice.

12. 12

    Sprinkle with additional scallions, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.