Dijon Chicken & Veggie Bundles

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 8 slices sweet potatoes, cut into 3/8-inch thick rounds (if very small sweet potatoes, use 12 slices - 3 per bundle)
• 1 (284 ml) can campbell's low-fat condensed cream of chicken soup
• 1 cup uncooked instant rice
• 2 tablespoons whole grain dijon mustard
• 1 teaspoon chopped fresh oregano leaves
• 4 boneless skinless chicken breasts (about 1lb)
• 20 green beans
• 1/4 teaspoon canola oil

Recipe

• 1 place 2 sweet potato slices onto center of each 4 12-inch parchment paper squares.
• 2 mix soup, rice, 1/2 tablespoons mustard and oregano. top each pair of sweet potato slices with 1/4 of the rice mixture. place on each, a chicken breast, brushed with 1/4 of remaining mustard. top each stack with 5 green beans lightly brushed with oil.
• 3 seal parchment paper, lunch-box sandwich style, first folding over lengthwise twice at top. fold ends over twice and tuck under to form each of 4 bundles. place, with lengthwise seam up, onto baking sheet.
• 4 bake in 375f oven until chicken reaches 165f in center, about 35 minutes. let stand 5 minutes. open bundles carefully to avoid steam.