4 chicken breasts
4 tbsp. olive oil
2 tbsp. lemon juice, plus 4 wedges lemon
1/4 cup chopped garlic scapes (or 3 cloves garlic, minced)
Black pepper
Chopped vegetables (Feel free to use what you have!)

I used:
1/3 cup chopped red onion
20 cherry tomatoes
1 summer squash
1 cup mushrooms

Parchment paper

Coat chicken breasts in olive oil, salt, garlic scapes/garlic, lemon juice and black pepper. Set aside while you prep vegetables.

Chop vegetables into bite size pieces and toss with chicken.

Heat grill* to 375 degrees. Cut two 20-inch long pieces of parchment paper and lay them on the counter in a cross shape.

Place a chicken breast and a quarter of the vegetables in the center of the top layer of parchment. Place a lemon wedge on top. Fold the edges of the parchment to seal in the chicken and vegetables. Tuck the sides under.

Take the bottom layer of the parchment and fold around the inside “envelope” securing by folding.

Repeat with each chicken breast.

Place on grill or in oven, folded side down (the parchment facing up should not have any seams showing. The seams should be underneath).

Cook for 15 minutes on first side, then flip the “envelope” and cook another 10 minutes.

To serve, remove outer parchment layer, and pull back the inner seam to reveal chicken and vegetables. Add salt and lemon squeeze if desired.

*This can be made on the grill in the summer or in the oven in the winter.