| | Directions | | Cut chicken breasts crosswise into 1/2" slices. In medium bowl, combine oil, oregano, thyme, lemon peel, lemon juice, kosher salt and pepper. Add chicken to bowl and toss to coat. Let stand while preparing vegetables or, if preparing ahead, refrigerate. In large bowl, combine asparagus, pea pods, artichoke hearts, cherry tomatoes and parsley. Tear four 20" pieces of parchment paper. Fold each in 1/2 crosswise and crease. Open up again. On 1/2 of 1 parchment paper, arrange 1/4 of vegetable mixture. Top with 1/4 of chicken pieces. Top with 1/4 of onions. To make packet, fold parchment paper over chicken and vegetables. Crimp and fold edges to seal; twist corners. Repeat to make 4 packets. Place 2 packets on each of 2 baking sheets. Bake on separate racks in 400 oven about 20 minutes, or until chicken is no longer pink. To test, carefully open 1 packet and peek. Serve immediately. Preparation time: 35 minutes; baking time: 20 minutes in 400 oven. Makes 4 servings. Nutrition Facts per Serving: 249 calories, 8 g fat (1 g. sat. fat), 66 mg. cholesterol, 498 mg. sodium, 13 g carbohydrate, 6 g fiber, 31 g protein. |
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| Ingredients | | - |  | 1 pound skinless, boneless chicken breast halves |
| - | | 2 tablespoons extra-virgin olive oil |
| - | | 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed |
| - | | 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme, crushed |
| - | | 1 teaspoon lemon peel, finely shredded |
| - | | 2 tablespoons fresh lemon juice |
| - | | 1/2 teaspoon kosher salt |
| - | | 1/4 teaspoon freshly ground black pepper |
| - | | 10 ounces fresh asparagus, trimmed and cut into 2 inch pieces (2 cup) |
| - | | 6 ounces pea pods |
| - | | 1 cup canned artichoke hearts, drained and quartered, or 1 cup frozen artichoke hearts, thawed and quartered |
| - | | 1 cup cherry tomatoes, halved |
| - | | 2 tablespoons Chopped Fresh Flat-Leaf Parsley |
| - | | Parchment paper |
| - | | 1/2 cup sliced green onions or sliced red or white onions |
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