Lemon Chili Chicken

Name: Lemon Chili Chicken
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 c. long-grain white rice; 4 scallions; 2 red chili peppers or jalapeños (seeded for less heat, if desired); 1 lemon; 4 boneless, skinless chicken breasts; 1 tbsp. Dijon mustard; Kosher salt and pepper; 2 tbsp. olive oil; 1 lb. asparagus

By Woman's Day Kitchen Published: Aug 22, 2014

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Yields:

Prep Time:

15 mins

Total Time:

30 mins

Cal/Serv:

293

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This quick, low-calorie meal is packed with tangy, lemon-infused heat, and is perfect for a fast weeknight dinner.

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Directions

1. Step 1Heat the oven to 425 degrees F. Cook the rice according to package directions. Tear off four 12-inch squares of parchment paper.
2. Step 2Divide the scallions, peppers, and lemon among the squares. Brush the chicken with the mustard and season with 1/2 teaspoon each salt and pepper; place on top of the lemon and scallions.
3. Step 3Drizzle the chicken with 1 tablespoon 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 minutes.
4. Step 4Meanwhile, on a large rimmed baking sheet, toss the asparagus with the remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper. Roast (on the rack below the chicken) until golden brown and tender, 10 to 12 minutes.
5. Step 5Carefully open the packets (hot steam will escape). Serve the chicken and vegetables with the asparagus and rice. Sprinkle with additional scallions, if desired.