Tarragon Chicken With Roasted Vegetables

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4 servings (serving size: 1 chicken breast half and 1 cup vegetables)


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4 (6-ounce) skinned chicken breast halves
3 tablespoons chopped fresh or 2 teaspoons dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper, divided
10 pearl onions, unpeeled
1 cup baby carrots (or carrots cut into 2-inch pieces)
1 cup trimmed Brussels sprouts, halved
1 tablespoon olive oil
2 plum tomatoes, quartered
1 teaspoon dried thyme
1 (15-ounce) bottle baby corn, drained


Preheat oven to 450°.

Sprinkle both sides of chicken breasts with tarragon, salt, and 1/4 teaspoon pepper; set aside. Cook onions in boiling water 8 minutes; drain well. Cool to touch; peel. Place 1/4 teaspoon pepper, onions, and remaining ingredients in a shallow baking dish; toss to coat. Arrange chicken on top of vegetable mixture. Bake at 450° for 20 minutes. Reduce oven temperature to 375°; bake an additional 20 minutes.

Created date

October 1997

Nutritional Information

Calories 402
Caloriesfromfat 21 %
Fat 9.2 g
Satfat 2 g
Monofat 4.4 g
Polyfat 1.7 g
Protein 47.2 g
Carbohydrate 35.3 g
Fiber 4.1 g
Cholesterol 116 mg
Iron 3.6 mg
Sodium 707 mg
Calcium 92 mg