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Tarragon Chicken With Roasted Vegetables

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.