SERVES FOUR (420 calories per serving)
4-6oz boneless, skinless chicken breasts
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 T Dijon mustard
Sea salt and pepper
2 T + 1 tsp ghee, melted
1 lb asparagus, quartered lengthwise, into small strips
OPTIONAL: reduce ounces chicken to 4 oz per serving and add ½ cup cooked rice to the bottom of the packet (cook rice first, then add to packet and cook again with the packets).
INSTRUCTIONS
Preheat oven to 425 degrees F.
Cut four 18-inch lengths of parchment paper. Fold each in half and trace a large, fat half-heart shape on each one. (See diagram below.) Cut out the shapes and proceed as directed.
Watch: How to Seal a Parchment Paper Packet:
Toss the asparagus with 1 T melted ghee and season with salt and pepper and divide among the four parchment papers. Layer lemons and greens onions on top.
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 T of ghee.
Place on the baking sheet and roast until chicken is cooked through, about 20-25 minutes.
After roasting the chicken, remove from the oven and carefully open the packets (hot steam will escape). Top with more green onions if desired.