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Chicken Vegetable Nicoise


1 small zucchini (1/4#), trimmed and cut in, to 1/2 dice
1/4 cup thinly slivered onion
1 small ripe plum tomato, seeded and cut in, to 1/4 dice
2 oz tender green beans, cut into 1/4 pi, eces
1/4 tsp finely minced garlic
3 tsp chopped flat-leaf parsley
1 1/2 tsp olive oil
1 salt to taste
1 freshly ground black pepper to tast, e
1/2 chicken breast, boned and skinned (, about 1/4 pound)
1/2 tsp fresh lemon juice
2 oz cooked angel-hair pasta
1 lemon wedge, for garnish

For this dish, all the vegetables can be cut up the night before and
left well-wrapped in the crisper drawer of the refrigerator. Thirty
minutes before dinner, assemble your packets while the oven preheats,
then you re set to go.

1. Preheat oven to 350 F.

2. Combine vegetables, garlic and 2 teaspoons parsley in a bowl. Toss
with 1 teaspoon olive oil, salt and pepper.

3. Take a large, heavy piece of aluminum foil, about 18" long, and
fold in half crosswise. Place the chicken breast half in center of
one side of the foil. Brush with remaining 1/2 teaspoon olive oil and
sprinkle with lemon juice, salt and pepper. Surround with the
seasoned vegetables.

4. Fold remaining half of foil over chicken and vegetables. Crimp
edges together to make a tightly sealed packet. Place on a baking
sheet and bake in center of the preheated oven for 20 minutes.

5. Place cooked pasta on a dinner plate or in a shallow bowl. Serve
chicken and vegetables atop pasta. Sprinkle with remaining teaspoon
of parsley. Serve with a lemon wedge alongside.

Serves one: 446 calories, 11 grams fat, 70 milligrams cholesterol.


Servings: 1



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