Lemon Garlic Chicken with Baby Vegetables over Somen

Serves 2. Place chicken in mixture of chicken broth, lemon juice, 2 Tbsp of the garlic and red pepper. Sprinkle salt on top of chicken. Let marinade for several hours or overnight. Prepare somen recipe as follows. Prepare baby vegetable recipe as follows. Preheat oven to 325 degrees. Wrap chicken in aluminum foil and place in heated oven for 20 minutes. In the meantime, prepare a skillet over medium-high heat with canola oil. Remove chicken from oven and set aside. Once oil is heated, saute the remaining 1 Tbsp garlic. After the aroma is released, place chicken into the pan - turning each only once - until golden brown on each side. Place chicken on top of baby vegetables and noodles. BABY VEGETABLES 4 pattypan squash (very small yellow squash) 4 stalks baby bok choy (Chinese cabbage) 1 Tbsp extra virgin olive oil salt white pepper Place bok choy in lightly salted boiling water. Reduce heat and let cook for 5 minutes or until tender. Strain and immediately place in ice water. This will stop it from cooking and also preserve the bright green color. Slice squash in half so that each half has a piece of the stem. Lightly sprinkle salt and white pepper on the flesh of the squash. Prepare saute pan with olive oil over medium-high heat. Once oil starts to ripple, place the squash flesh side-down into the oil. Let cook for several minutes or until the flesh is golden brown. Set aside prepared vegetables. SOMEN 6 ounces Somen (thin Japanese noodles) 2 quarts water salt Boil lightly salted water. Put noodles in pot and let cook only about 2-3 minutes. If you can't find Somen for this recipe and wind up using a thicker noodle, cook longer as directions on package suggest. Strain noodles and wash with cold water right away. Once strained, place noodles on serving plates and arrange vegetables on top of (and around) noodles. Continue with the remainder of the chicken recipe.