Chicken and Vegetable Nicoise

• 1 small zucchini trimmed, and cut into 1/2 inch dice
• 1/4 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
• 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 breasts boned and skinned
• 1/2 teaspoon lemon juice fresh
• 2 ounces angel hair pasta
• 1 wedges lemon for garnish

1. For this dish, all the vegetables can be cut up the night before and left well-wrapped in the crisper drawer of the refrigerator.
2. Thirty minutes before dinner, assemble your packets while the oven preheats, then you're set to go.
3. Preheat oven to 350F (180C).
4. Combine vegetables, garlic and 2 teaspoons parsley in a bowl.
5. Toss with 1 teaspoon olive oil, salt and pepper.
6. Take a large, heavy piece of aluminum foil, about 18 inches long, and fold in half crosswise.
7. Place the chicken breast half in center of one side of the foil.
8. Brush with remaining 1/2 teaspoon olive oil and sprinkle with lemon juice, salt and pepper.
9. Surround with the seasoned vegetables.
10. Fold remaining half of foil over chicken and vegetables.
11. Crimp edges together to make a tightly sealed packet.
12. Place on a baking sheet and bake in center of the preheated oven for 20 minutes.
13. Place cooked pasta on a dinner plate or in a shallow bowl.
14. Serve chicken and vegetables atop pasta.
15. Sprinkle with remaining teaspoon of parsley.
16. Serve with a lemon wedge alongside.

zucchini, onions, italian plum, green beans, garlic, parsley, olive oil, salt, black pepper, chicken breasts, lemon juice fresh, pasta, lemon

Taken from recipeland.com/recipe/v/chicken-vegetable-nicoise-41777 (may not work)