Ingredients

• Four 5-ounce skinless chicken breast halves, trimmed of all visible fat and cut into 1/2-inch cubes
• 1/2 cup fresh lemon juice
• 1/2 cup dry white wine
• 1/4 cup extra-virgin olive oil
• 4 teaspoons crushed dried oregano
• 1 teaspoon salt, optional
• 1 teaspoon white pepper
• 4 small Idaho potatoes, peeled and cut into 3/4-inch cubes
• Vegetable Stacks, recipe follows
• 1 large carrot, peeled and sliced thinly on the diagonal
• 2 small yellow summer squash, trimmed and sliced in thin julienne strips the same length as the snow peas
• 1/2 pound fresh snow peas, trimmed

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Instructions

1. Place the chicken cubes in a shallow dish. Whisk together the lemon juice, wine, olive oil, oregano, salt, if using, and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat the oven to 450 degrees F.
3. Spread the potatoes in a shallow roasting pan. Roast for 15 minutes. Add the chicken with its marinade. Cover with foil and bake for 30 minutes. Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes. Remove from the oven and let stand for 5 minutes before dividing among 4 heated dinner plates. Serve with a Vegetable Stack alongside.
4. Place the carrot slices and squash strips in a vegetable steamer over simmering water. Cover and steam for 2 minutes. Add the snow peas to the steamer and continue to steam for another 1 to 2 minutes, until all the vegetables are crisp-tender.
5. Divide the snow peas among the 4 dinner plates, arranging closely together lengthwise to form a flat base. Arrange the carrot slices on top of the snow peas and top with the strips of squash in the same direction as the snow peas. Serve hot.