• 4 boneless, skinless chicken breast halves (about 1 pound)
  • Pinch salt
  • Pinch freshly ground black pepper
  • 2 scallions, chopped
  • 1 medium carrot, sliced diagonally
  • 1 small zucchini, cut lengthwise in half, then crosswise into 1/2″ pieces
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon grated orange zest
  1. Heat oven to 400 degrees F (425 if foil is used). Cut four 2-foot lengths of parchment paper or foil.
  2. Fold each in half to make a 1-foot square.
  3. Sprinkle the chicken breasts with salt and pepper.
  4. Place a breast slightly below the middle of each square of paper.
  5. In a small bowl, combine the scallions, carrot, zucchini, tarragon, and orange zest.
  6. Spoon 1/4 of the vegetable mixture over each chicken breast.
  7. Fold the parchment or foil over the chicken and crimp the edges together tightly.
  8. Bake for 20 minutes on a baking sheet.
  9. To serve, cut an X in the top of each packet with scissors and tear to open.

Serves 4


Per serving: 144 calories, 27 g protein, 4 g carbohydrates, 2 g fat, 0 g saturated fats, 86 mg sodium, 65 mg cholesterol, 1 g fiber