Tarragon Chicken With Roasted Vegetables

Yield: 4 servings (serving size: 1 chicken breast half and 1 cup vegetables)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 402
  • Calories from fat: 21%
  • Fat: 9.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 47.2g
  • Carbohydrate: 35.3g
  • Fiber: 4.1g
  • Cholesterol: 116mg
  • Iron: 3.6mg
  • Sodium: 707mg
  • Calcium: 92mg


  • 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


  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.
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