Tarragon Chicken and Vegetables Recipe

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Ingredients:

Serving

1/2 cup white vinegar
1/2 cup vegetable oil
2 tsp soy sauce
1 garlic clove, minced
1 1/2 tsp fresh tarragon, chopped
2 chicken breasts, halved
3 medium carrots , cut into 1-inch pieces
1 medium zucchini , cut into 1-inch pieces
1 large onion , cut into 1-inch pieces

Directions:

For marinade, combine vinegar, oil, soy sauce, garlic, and tarragon. Reserve 1/4 cup of marinade. Place chicken in resealable plastic bag, set in bowl. Pour remaining marindae over chicken. seal bag; turn to coat chicken. Refrigerate 1 to 12 hours.
Preheat oven to 375°F Drain chicken; discard marinade. Place chicken in shallow baking pan. Toss vegetables with reserved 1/4 cup marinade. Place in 1-1/2-quart casserole dish; cover.
Bake chicken and vegetables 25 minutes. Remove cover from vegetables. Bake 20 to 30 minutes more or until chicken is tender and no longer pink and vegetables are tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	297.89 Kcal (1247 kJ)
Calories from fat	256.26 Kcal
		% Daily Value*
Total Fat	28.47g	44%
Cholesterol	3.08mg	1%
Sodium	241.79mg	10%
Potassium	246.58mg	5%
Total Carbs	9.7g	3%
Sugars	3.86g	15%
Dietary Fiber	2.29g	9%
Protein	2.47g	5%
Vitamin C	6.7mg	11%
Vitamin A	0.5mg	15%
Iron	0.2mg	1%
Calcium	32mg	3%

Amount Per 100 g
Calories	192.84 Kcal (807 kJ)
Calories from fat	165.89 Kcal
		% Daily Value*
Total Fat	18.43g	44%
Cholesterol	1.99mg	1%
Sodium	156.53mg	10%
Potassium	159.62mg	5%
Total Carbs	6.28g	3%
Sugars	2.5g	15%
Dietary Fiber	1.48g	9%
Protein	1.6g	5%
Vitamin C	4.4mg	11%
Vitamin A	0.3mg	15%
Iron	0.2mg	1%
Calcium	20.7mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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