2 small carrots, bias-cut into 1/2-inch pieces
1/2 medium yellow summer squash, halved lengthwise and cut into 1/2-inch slices
2 green onions, cut into 2-inch pieces
2 teaspoons vegetable oil
1 teaspoon grated lemon peel
1 clove garlic, minced
1/8 teaspoon crushed red pepper
1 medium skinless, boneless chicken breast half (about 6 oz.)
1 teaspoon lemon juice
1/8 teaspoon dried basil leaves
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
Fresh basil leaves (optional)

 In medium bowl toss together carrots, summer squash, green onions, oil, lemon peel, garlic and red pepper. Place in 11 x 7 x 1 1/2-inch baking pan. Bake, uncovered, at 375°F for 15 minutes.
Meanwhile, bush chicken with lemon juice. Sprinkle with basil, salt and pepper.
 Stir vegetables. Place chicken beside vegetables in pan. Bake, uncovered, at 375°F for 13 to 18 minutes more or until chicken is no longer pink and vegetables are tender. Spoon onto serving plate. Garnish with basil leaves.

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