Chicken en Papillote

4 skinless, boneless chicken breasts
2 scallions, chopped
1 medium carrot, sliced diagonally
1 small zucchini, cut lenghtwise in half, then crosswise into 1/2"
pieces (with skin on)
1t dried tarragon
1/2t 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 veggies over each chicken breast.  Fold the
parchment or foil over chicken, crimp edges together tightly and
bake for 20 min.

173 cal
2g fat