Chicken En Papillote With Vegetables

From the Sonoma Diet book. Low calorie and quite tasty.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast half
• 2  tablespoons extra virgin olive oil
• 1  tablespoon  chopped fresh oregano
• 1  tablespoon  chopped fresh thyme
• 1  teaspoon  finely shredded lemon peel
• 2  tablespoons lemon juice
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 10  ounces fresh asparagus, trimmed and cut into 2-inch pieces
• 6  ounces  pea pods, trimmed
• 1  cup canned artichoke heart, drained and quartered
• 1  cup cherry tomatoes, halved
• 2  tablespoons  chopped fresh flat-leaf parsley
•  parchment paper
• 1⁄2 cup  sliced green onion

Directions

1. Cut chicken across into 1/2-inch slices. Combine oil, oregano, thyme, lemon peel and juice, salt and pepper in a medium bowl. Add chicken and toss to thoroughly coat.
2. Combine asparagus, pea pods, artichoke hearts, tomatoes and parsley in a large bowl and set aside.
3. Tear 4 20x2 inch pieces of parchment, fold in half crosswise, crease, open up again, and arrange 1/4 vegetable mixture on paper. Top with 1/4 of chicken and 1/4 of the green onions. Now make into a little package by folding the parchment over so the corners match up and crimping and folding the edges over. Twist corners to secure. Repeat 3 more times so you have 4 packets.
4. Place 2 packets on a baking sheet and bake at 400 degrees for 20 minutes or until chicken is done.