Tarragon Chicken with Roasted Vegetables Recipe

1

Ingredients

4 (6-ounce) skinned chicken breast halves
3 tablespoons chopped fresh tarragon
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) can baby corn drained

Preparation

Step 1

Preheat oven to 450º. 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 450º for 20 minutes. Reduce oven temperature to 375º; bake an additional 20 minutes.

Serving Size: 1 chicken breast half and 1 cup vegetables