Chicken with vegetables

1  lb.		chicken breast
2  tablespoons		olive oil
1  teaspoon		dried oregano
1/2  teaspoon		thyme
1  teaspoon		lemon zest
2  tablespoons		Tsb. lemon juice
2  ounces		kosher sale
1/4  teaspoon		pepper
10  ounces		fresh asparagus cut into 2" strips
6  ounces		pea pods
10  ounces		artichoke hearts
1  cup		cherry tomatoes
2  tablespoons		Tbs. parsley fresh
1/2  cup		sliced green oinions

Tip: For nutritional information on all the ingredients in Chicken with vegetables just click on each ingredient name. Then adjust the serving size for any Chicken with vegetables ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cut chicken crosswise into 1/2 " strips; in medium bowl combine oil, oregano, thyme, lemon peel, lemon juice, kosher sale, & pepper. Add chicken and toss to coat, set aside.
In large bowl combine asparagus, peapods, artichoke hearts, cherry tomatoes, and parsley. Tear four 20 x 6 pieces of parchment paper, fold in half, open up and place 1/4 of vegetable mixture on paper, top with chicken & green onions. Crip and close paper, place on cookie sheets and cook for 30 - 40 minutes at 400 degrees or until chicken is cooked.