Tarragon Chicken and Vegetables |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Chicken breasts and vegetables seasoned with tarragon. Gluten free, dairy free, and sugarless main dish from Meijer's recipe tree. Ingredients:
1/2 cup white vinegar |
1/2 cup vegetable oil |
2 teaspoons soy sauce |
1 garlic clove, minced |
1 1/2 teaspoons 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:
1. 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.
2. 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.
3. 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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