Chicken En Papillote With Vegetables

Submitted by cookiecutter _

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

 

• Ready In: 55mins
• Ingredients: 15
• 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.