Chicken And Vegetable Nicoise

Idols are powerful, but two realities cause our hearts to become dissatisfied with idols. The first is that we are created in the image of God and created for God; nothing else will give us eternal purpose or everlasting joy. When we choose to set up a dead, powerless idol and worship at its feet, then we are attended to by a dead, powerless idol that pleases temporarily and superficially. Money disappears. Fame fades away. Children grow up and leave. Our friends fail us. Control is elusive. God alone – in all of His beauty and grace – can promise us joy forever. The second reality that causes our hearts to grow dissatisfied with idols is the grace of God. God is too good to allow His children to worship something or someone that will not satisfy. He is so good that He either wrenches our idols from our hands or makes us miserable as long as we clench and grasp.

Dan Wickert

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry	1	Servings

INGREDIENTS

1		Zucchini, 1/4# trimmed
		and cut into 1/2" dice
1/4	c	Thinly slivered onion
1		Ripe plum tomato, seeded and
		cut into 1/4" dice
2	oz	Tender green beans, cut into
		1/4" pieces
1/4	t	Finely minced garlic
3	t	Chopped flat-leaf parsley
1 1/2	t	Olive oil
		Salt to taste
		Freshly ground black pepper
		to taste
1/2		Chicken breast, boned and
		skinned about 1/4 pound
1/2	t	Fresh lemon juice
2	oz	Cooked angel-hair pasta
1		Lemon wedge, for garnish

INSTRUCTIONS

For this dish, all the vegetables can be cut up the night before and
left well-wrapped in the crisper drawer of the refrigerator. Thirty
minutes before dinner, assemble your packets while the oven preheats,
then you're set to go.  Preheat oven to 350'F. Combine vegetables,
garlic and 2 teaspoons  parsley in a bowl. Toss with 1 teaspoon olive
oil, salt and pepper.  Take a large, heavy piece of aluminum foil,
about 18" long, and fold  in half crosswise. Place the chicken breast
half in center of one  side of the foil. Brush with remaining 1/2
teaspoon olive oil and  sprinkle with lemon juice, salt and pepper.
Surround with the  seasoned vegetables. Fold remaining half of foil
over chicken and  vegetables. Crimp edges together to make a tightly
sealed packet.  Place on a baking sheet and bake in center of the
preheated oven for  20 minutes. Place cooked pasta on a dinner plate or
in a shallow  bowl. Serve chicken and vegetables atop pasta. Sprinkle
with  remaining teaspoon of parsley. Serve with a lemon wedge
alongside.  Serves one: 446 calories, 11 grams fat, 70 milligrams
cholesterol.  From Tuscon area newspapers, 1994, 3rd quarter, courtest
Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 902 Calories From Fat: 186 Total Fat: 20.7g Cholesterol: 292.4mg Sodium: 562.4mg Potassium: 1476.1mg Carbohydrates: 57.2g Fiber: 5g Sugar: 7g Protein: 116.9g