1/4 C. olive oil
1 1/2 lb. small red potatoes with skins, cut into quarters (eighths if large)
1/2 lb. green beans, halved crosswise
1 sweet red pepper, cored, seeded and cut into 12 slices
1 tsp. salt
4 boneless, skinless chicken breast halves (1 1/4 lb. total)
2 T. fresh lemon juice
1/4 tsp. black pepper
2 T. finely chopped fresh parsley
6 C. chopped romaine or leaf lettuce

Into large roasting pan, pour 2 T. olive oil. Place pan in oven while heating to 425°. When oven is heated, add potatoes, green beans and sweet pepper to hot oil in roasting pan. Season with 3/4 tsp. salt; toss to coat potatoes. Return roasting pan to 425° oven and roast vegetables for 30 minutes or until potatoes are tender and vegetables are browned. Meanwhile, in large skillet, bring enough lightly salted water to cover chicken, to simmering. Add chicken breast halves; simmer just until chicken is cooked through, about 10 minutes (internal temperature should register 170° on instant-read thermometer). Remove chicken to cutting board; let stand 5 minutes. Cut into small pieces. In large bowl, whisk together the remaining olive oil, lemon juice, remaining salt and the pepper. Add vegetables, chicken and parsley; gently toss to evenly coat all the ingredients. Divide lettuce among 6 bowls or plates. Top with chicken mixture. Serve warm.

Yield: 6 servings
Calories: 286
Fat: 12g
Fiber: 5g