1 sm. head cauliflower or broccoli
2 lg. ripe tomatoes, sliced
2 med. carrots, pared and thinly sliced
1 lg. onion, thinly sliced
3 tbsp. chopped fresh parsley, divided
1 tbsp. dried leaf basil, divided
1/2 tsp. Lite salt or less
1/4 tsp. pepper
1/2 c. chicken broth
2 cloves garlic, minced
1 lemon, freshly squeezed
2 whole chicken breasts, skinned and split

Trim outer leaves and tough stalks from cauliflower; break into small pieces. Combine cauliflower, tomatoes, carrots, and onion in 2-quart shallow baking dish. Sprinkle with 1 tablespoon parsley, 2 teaspoons basil, salt, and pepper. pour chicken broth over vegetables.

Make a paste of remaining 2 tablespoons parsley, 1 teaspoon basil, garlic, and lemon juice. This can be done by using a mortar and pestle or by chopping parsley and garlic finely and mixing with lemon juice and basil in a small cup or bowl with the back of a spoon. Spread paste over each chicken breast.

Place chicken over vegetables in baking dish; cover with foil. Bake in 350 degree oven 1 1/2 hours, then uncover and brown. Baste chicken occasionally with pan juice during baking.

Use a low sodium product if available: low sodium bouillon (cubes or crystals), half-strength canned broth or bouillon.