Chicken & Vegetable Nicoise
Yield
1 servingsPrep
25 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
zucchini
trimmed, and cut into 1/2 inch dice |
|
| ¼ | cup |
onions
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 |
|
| ¼ | teaspoon |
garlic
finely minced |
|
| 3 | teaspoons |
parsley leaves
flat-leaf, chopped |
|
| 1 ½ | teaspoons |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | cup |
black pepper
freshly ground, to taste |
*
|
| ½ | each |
chicken breasts
boned and skinned |
|
| ½ | teaspoon |
lemon juice
fresh |
|
| 2 | ounces |
angel hair pasta
|
|
| 1 | wedges |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
zucchini
trimmed, and cut into 1/2 inch dice |
|
| 59 | ml |
onions
thinly slivered |
|
| 1 | small |
italian plum (roma) tomatoes
ripe, seeded, cut into 1/4 inch dice |
|
| 57.8 | ml/g |
green beans
tender, cut into 1/4 inch pieces |
|
| 1.3 | ml |
garlic
finely minced |
|
| 15 | ml |
parsley leaves
flat-leaf, chopped |
|
| 7.5 | ml |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
| 237 | ml |
black pepper
freshly ground, to taste |
*
|
| 0.5 | each |
chicken breasts
boned and skinned |
|
| 2.5 | ml |
lemon juice
fresh |
|
| 57.8 | ml/g |
angel hair pasta
|
|
| 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℉ (180℃).
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 ½ 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.
