Yield: 1 Servings
|1 small||Zucchini (1/4#), trimmed and cut into 1/2\" dice|
|¼ cup||Thinly slivered onion|
|1 small||Ripe plum tomato, seeded and cut into 1/4\" dice|
|2 ounces||Tender green beans, cut into 1/4\" pieces|
|¼ teaspoon||Finely minced garlic|
|3 teaspoons||Chopped flat-leaf parsley|
|1½ teaspoon||Olive oil|
|\N \N||Salt to taste|
|\N \N||Freshly ground black pepper to taste|
|½ \N||Chicken breast, boned and skinned (about 1/4 pound)|
|½ teaspoon||Fresh lemon juice|
|2 ounces||Cooked angel-hair pasta|
|1 \N||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 ½ 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.