Taragon Chicken

It took me FOREVER to remember where I found this recipe, but I finally got it! I found this awesome website, Everything Mom, with links to different freezer meals. It linked to this website, Organized Home, with the recipe for Tarragon Chicken. The original recipe sounds great, but I had to tweak it to make it more healthy. You should definitely check it out, because they give you instructions for making this a freezer-friendly meal. The original recipe uses dried tarragon, but I had some leftover fresh tarragon from the Chicken Saute with Pine Nuts recipe, so I substituted 1 tablespoon fresh tarragon for the dried tarragon.

serves 4

4 chicken breast halves, skinless and boneless
3 zucchini squash, small
1 c small mushrooms, whole
3 carrots, peeled
1/2 teaspoon paprika
2 tablespoons light butter, melted
1 Tablespoon lemon juice
1 teaspoon tarragon, dried (or 1 tablespoon fresh)
1/2 teaspoon salt
1/8 teaspoon pepper
cooking spray

1. Cut zucchini in half lengthwise, then again into quarters, and cut into 2-inch spears. Peel carrots and cut into 1/4-inch slices.

2. Arrange chicken, meaty sides up, in 13x9 baking dish coated with cooking spray;
sprinkle with paprika. Place zucchini, carrots and mushrooms around and over chicken. Mix remaining ingredients; drizzle over chicken and vegetables. Spray chicken and veggies with cooking spray.

3. Cover and cook in 350-degree oven until chicken is done, 50 to 60 minutes.

Served with mashed potatoes

Results: This was really, really good. I used about half the butter (and switched that up to light butter) and don't think I missed anything, tastewise. The vegetables were roasted perfectly. I will say that the chicken was a little dry, but the chicken breasts I used were really thin, so I think it had more to do with that than with the cooking times. Super easy to make and a nice colorful meal.

Recipe from Organized Home