An easy and healthy herbed chicken and vegetable meal.
Prep Time10 minutesmins
Cook Time55 minutesmins
Marinate30 minutesmins
Total Time1 hourhr35 minutesmins
Course: Main Course
Cuisine: American
Keyword: Tarragon Chicken with Asparagus
Servings: 2
Ingredients
For the chicken and vegetables:
2chicken breastsskinless, cut into suprema (about 300 g or 10.5 oz).
1bunch of asparagustrimmed (about 200 g).
1cupof broccoli floretsabout 100 g.
1leeksliced into rounds (about 100 g).
1limesliced into rounds.
For the marinade:
2tablespoonsof mustard30 g.
1tablespoonof dried tarragonor 2 tablespoons fresh, chopped (3 g dried / 5 g fresh).
3clovesof garliccrushed (about 10 g).
Juice of 1 limeabout 2 tablespoons or 30 ml.
1teaspoonof salt5 g.
½teaspoonof black pepper2 g.
2tablespoonsof olive oil30 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.