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 finely shredded lemon peel • 2 tablespoons 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 cups) • 6 ounces pea pods, trimmed (2 cups) • 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
Directions 1. Cut chicken breasts crosswise into 1/2-inch slices. In a medium bowl combine oil, oregano, thyme, lemon peel, lemon ;uice, kosher salt, and pepper. Add chicken to bowl and toss to coat. Let stand while preparing vegetables
2. In a large bowl combine asparagus, pea pods, artichoke hearts, cherry tomatoes, and parsley. Tear four 20x12-inch pieces of parchment paper; fold each in half crosswise and crease. Open up again. On half of one parchment sheet, arrange one-fourth of the vegetable mixture. Top with one-fourth of the chicken pieces. Top with one-fourth of the green onions. To make packet, fold parchment paper over chicken and vegetables. Crimp and fold edges to seal; twist corners. Repeat to make 4 packets.
3. Place 2 packets on each of 2 baking sheets. Bake on separate racks in a 400° oven about 20 minutes or until chicken is no longer pink. (To test, carefully open the packets and peek.) Serve immediately.
Nutrition Facts per serving: 249 cal., 8 g total fat (1 g sat. fat), 66 mg chol., 498 mg sodium, 13 g carbo., 6 g fiber, 31 g pro.
