Chicken And Vegetable Nicoise

Recipe Ingredients

1 tablespoon	15ml	Zucchini - (1/4#), trimmed (small)
		Cut into 1/2" dice
1/4 cup	15g / 0.5oz	Thinly slivered onion
1 cup	62g / 2.2oz	Ripe plum tomato - seeded and (small)
		Cut into 1/4" dice
2 oz	56g	Tender green beans, cut into pieces
1/4 teaspoon	1.3ml	Finely minced garlic
3 teaspoons	15ml	Chopped flat-leaf parsley
1 1/2 teaspoons	7.5ml	Olive oil
		Salt to taste
		Freshly ground black pepper - to taste
1/2		Chicken breast - boned and
		(about 1/4 pound)
1/2 teaspoon	2.5ml	Fresh lemon juice
2 oz	56g	Cooked angel-hair pasta
1		Lemon wedge - for garnish

Recipe Instructions

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.

Source:
Temptations/Junion League of Lansing MI. cookbook, 1984

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