Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Julia Levy
This Story Originally Appeared On southernliving.com

Gallery

Hector Manuel Sanchez; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Sprinkle chicken with pepper and 3/4 teaspoon of the salt. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high until shimmering; add chicken, and cook until browned on both sides, 3 to 4 minutes per side. Transfer to a baking sheet, and bake in preheated oven until a thermometer inserted in thickest part registers 165°F, 12 to 13 minutes.

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  • Meanwhile, add 2 tablespoons of the oil to skillet; swirl to coat. Add green beans, corn, and scallions; cook, stirring occasionally, until beans are bright green and slightly charred, about 4 minutes. Add red bell pepper; cook, stirring occasionally, until slightly softened, about 2 minutes. Add zucchini; cook until charred and tender-crisp, about 4 more minutes. Remove from heat, and stir in tomatoes and 1/2 teaspoon of the salt.

  • Remove chicken from oven, and let stand 5 minutes. Meanwhile, combine vinegar, tarragon, and remaining 1/4 teaspoon salt in a small bowl. Whisk in remaining 2 tablespoons oil until combined. Slice chicken, and serve over salad. Drizzle with dressing.

Nutrition Facts

372 calories; fat 21g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 34g; carbohydrates 11g; fiber 3g; cholesterol 0mg; iron 0mg; sodium 0mg; calcium 0mg.
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