4 skinless, boneless chicken breasts
2 scallions, chopped
1 medium carrot, sliced diagonally
1 small zucchini, cut lengthwise in half, then crosswise into 1/2″ pieces (with skin on)
1 tsp.dried tarragon
1/2 teaspoon grated orange zest
Heat oven to 400 (425 if using foil). Cut four 2′ lengths of parchment or foil and fold each in half to make a 1′ square. Sprinkle chicken breasts with salt and pepper. Place a breast slightly below the middle of each square of paper. In a small bowl, combine the scallions, carrot, zucchini, tarragon and orange zest. Spoon 1/4 of vegetables over each chicken breast. Fold the parchment or foil over chicken, crimp edges together tightly and bake for 20 min.
Makes 4 servings
Calories 174 Fat 3.1 g Fiber 0.3 g.