1 Tbsp whole-grain Dijon mustard
2 Tbsp red wine vinegar
5 Tbsp olive oil
Salt and pepper to taste
4 organic boneless chicken thighs or breasts
1 bunch asparagus
Handful of cherry tomatoes
1 fennel quartered
¼ cup chicken stock
For vinaigrette, whisk all ingredients together and set aside. To finish, preheat oven to 400 degrees F. Lay 4 parchment paper packets. Divide the vegetables equally on each and top each with a chicken. Drizzle with vinaigrette and 4 Tbsp chicken stock, then add 4–5 basil leaves. Fold packets in half and fold/seal edges, then place on baking sheet. Cook until packets puff up (approximately 25 to 30 minutes). Open parchment wrap upon serving.
*For a Mediterranean-inspired dish, substitute fennel with Kalamata olives and steamed artichokes.