Chicken and Vegetable Nicoise

Yields:	1-2 servings
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	Preparation	25 minutes
	Cooking	20 minutes
	Ready In	50 minutes

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Ingredients

1	small	zucchini	trimmed, and cut into 1/2 inch dice
1/4	cup	onion	thinly slivered
1	small	italian plum (roma) tomatoes	ripe, seeded, cut into 1/4 inch dice
2	ounces	green beans	tender, cut into 1/4 inch pieces
1/4	teaspoon	garlic	finely minced
3	teaspoons	parsley leaves	flat-leaf, chopped
1 1/2	teaspoons	olive oil
1	x	salt	to taste
1	cup	black pepper	freshly ground, to taste
1/2	each	chicken breast	boned and skinned
1/2	teaspoon	lemon juice	fresh
2	ounces	pasta, angel hair
1	wedges	lemon	for garnish

Directions

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.

Preheat oven to 350 degrees F.

Combine vegetables, garlic and 2 teaspoons parsley in a bowl.

Toss with 1 teaspoon olive oil, salt and pepper.

Take a large, heavy piece of aluminum foil, about 18 inches 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.

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.

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.

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Member Review

Beef Curry with Orzo

I served the curry with rice instead of orzo. Pretty good recipe. The curry was little soupy, though. Next time, I would add more curry powder, for our family likes foods with lots of flavor.

Reviewed by misha