Tarragon Chicken with Asparagus is a must-try—it’s light, flavorful, and so easy to make on busy weeknights. Chicken breasts are marinated in a zesty blend of mustard, lime, and tarragon, then baked to golden perfection alongside tender asparagus, broccoli, and leeks.
The result? A bright and herbaceous meal that’s both satisfying and healthy. Plus, it’s just 2 Points per serving. Serve it with a fresh salad or one of your favorite Weight Watchers side dishes for a simple yet elegant dinner the whole family will love.
Recipe Overview
- Serving Size: 1 chicken breast with vegetables (600 g.)
- Number of Servings: 2
- Time to Cook: Approximately 1 hour
- 2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Tarragon Chicken with Asparagus
For the chicken and vegetables:
- 2 chicken breasts, skinless, cut into suprema (about 300 g or 10.5 oz).
- 1 bunch of asparagus, trimmed (about 200 g).
- 1 cup of broccoli florets (about 100 g).
- 1 leek, sliced into rounds (about 100 g).
- 1 lime, sliced into rounds.
For the marinade:
- 2 tablespoons of mustard (30 g).
- 1 tablespoon of dried tarragon (or 2 tablespoons fresh, chopped) (3 g dried / 5 g fresh).
- 3 cloves of garlic, crushed (about 10 g).
- Juice of 1 lime (about 2 tablespoons or 30 ml).
- 1 teaspoon of salt (5 g).
- ½ teaspoon of black pepper (2 g).
- 2 tablespoons of olive oil (30 ml).
Instructions for making Tarragon Chicken with Asparagus
- Prepare the marinade: In a small bowl, combine the mustard, tarragon, crushed garlic, lime juice, salt, pepper, and olive oil. Mix well until smooth.
- Marinate the chicken: Place the chicken breasts in a sealable bag or a shallow dish. Pour the marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or overnight for more flavor).
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or aluminum foil for easy cleanup.
- Arrange the chicken and vegetables: Place the marinated chicken breasts on the prepared tray. Surround them with the asparagus, broccoli florets, leek rounds, and lime slices. Drizzle any remaining marinade over the vegetables for extra flavor.
- Cover and bake: Cover the tray loosely with parchment paper or aluminum foil to prevent the chicken from drying out. Bake for 30 minutes.
- Uncover and brown: Remove the cover and bake for an additional 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the vegetables are tender. The chicken should be golden brown on top.
- Serve: Remove the tray from the oven and let it rest for 5 minutes. Serve the chicken and vegetables directly from the tray, garnished with fresh lime slices and a sprinkle of tarragon if desired.
Tips and Tricks Section for Making Tarragon Chicken with Asparagus
There are some tricks to make this recipe even better:
- Use fresh tarragon: Unfortunately, I couldn’t find fresh tarragon this time, but it’s always available in spring, and it gives the recipe even more flavor.
- Use Dijon mustard: Just a teaspoon of Dijon will add great depth of flavor without overpowering the tarragon.
- Cover the chicken: It’s essential to cover the chicken well with parchment paper or aluminum foil when baking to prevent it from drying out. This will happen quickly because we don’t use additional liquid in this recipe.
- Add broth for more juiciness: If you want the chicken to be juicier, you can add ½ cup of chicken broth to the bottom of the tray or, alternatively, make the recipe directly in a crock pot.
Related Recipes
Tarragon Chicken with Asparagus
An easy and healthy herbed chicken and vegetable meal.
Ingredients
For the chicken and vegetables:
- 2 chicken breasts, skinless, cut into suprema (about 300 g or 10.5 oz).
- 1 bunch of asparagus, trimmed (about 200 g).
- 1 cup of broccoli florets, about 100 g.
- 1 leek, sliced into rounds (about 100 g).
- 1 lime, sliced into rounds.
For the marinade:
- 2 tablespoons of mustard, 30 g.
- 1 tablespoon of dried tarragon, or 2 tablespoons fresh, chopped (3 g dried / 5 g fresh).
- 3 cloves of garlic, crushed (about 10 g).
- Juice of 1 lime, about 2 tablespoons or 30 ml.
- 1 teaspoon of salt, 5 g.
- ½ teaspoon of black pepper, 2 g.
- 2 tablespoons of olive oil, 30 ml.
Instructions
- Prepare the marinade: In a small bowl, combine the mustard, tarragon, crushed garlic, lime juice, salt, pepper, and olive oil. Mix well until smooth.
- Marinate the chicken: Place the chicken breasts in a sealable bag or a shallow dish. Pour the marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or overnight for more flavor).
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or aluminum foil for easy cleanup.
- Arrange the chicken and vegetables: Place the marinated chicken breasts on the prepared tray. Surround them with the asparagus, broccoli florets, leek rounds, and lime slices. Drizzle any remaining marinade over the vegetables for extra flavor.
- Cover and bake: Cover the tray loosely with parchment paper or aluminum foil to prevent the chicken from drying out. Bake for 30 minutes.
- Uncover and brown: Remove the cover and bake for an additional 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the vegetables are tender. The chicken should be golden brown on top.
- Serve: Remove the tray from the oven and let it rest for 5 minutes. Serve the chicken and vegetables directly from the tray, garnished with fresh lime slices and a sprinkle of tarragon if desired.
Notes
Just 2 Points per serving.
Nutrition
Serving: 576gCalories: 550kcalCarbohydrates: 24gProtein: 67gFat: 22gSaturated Fat: 3.6gCholesterol: 199mgSodium: 1479mgPotassium: 1507mgFiber: 7gSugar: 6gCalcium: 144mgIron: 5.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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