Lemon Chicken with Artichokes

2 servings
Boneless chicken breasts, diced into bite-size pieces
0.75 pound(s)
canola oil
1.0 tablespoon(s)
artichoke hearts, quartered
9.0 ounce(s)
lemon, thinly sliced
0.5 whole
fresh thyme leaves
0.5 teaspoon(s)
2.0 tablespoon(s)
prepared wild rice
1.0 cup(s)
grated parmesan
1.0 package(s)

Dietary Restrictions

Recipe Instructions

Season both sides of the chicken with salt and pepper. Stack 4 sheets of 12x12-inch heavy-duty aluminum foil. Drizzle the top sheet with the canola oil, leaving a 1-2 inch perimeter untouched. Place the chicken and artichoke hearts on top of the canola oil. Arrange the lemon slices on top. Mix together the water and thyme leaves in a small bowl, then pour over all of the ingredients in the packet. To seal the packet, pull up the two longer ends of the foil to create a tent like shape. Fold the ends together and downward, then curl the opposite ends inward, sealing tightly to prevent leaking. Lay the filled packet flat on top of the hot coals or on a grill grate over the fire. Cook the packet for 15-20 minutes before checking. The chicken should be fully cooked and the artichokes tender. Serve immediately with wild rice and garnish with parmesan.