French-Style Chicken with Warm Tarragon Vinaigrette
Oven-Roasted Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
Fresh herbs are like a fresh spring breeze. Tarragon adds French flair to a warm vinaigrette made with capers and lemon. It’s quickly ready for drizzling over tender pan-seared chicken, with paleo-friendly accompaniments of roasted green beans and elegant sliced leeks.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 4g Tarragon
- 300g Green beans (or string peas)
- 75g Sliced leeks
- 1 Lemon
- 10g Capers
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
19 g
Saturated Fat
3 g
Sodium
650 mg
Total Carb
25 g
Sugars
8 g
Protein
43 g
Fibre
8 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Remove the stem ends of the green beans.
- On a lined sheet pan, toss the green beans and ½ the leeks with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 5 to 8 min., until the vegetables are tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, juice the lemon.
- Pick the tarragon leaves off the stems; roughly chop the leaves.
Make the vinaigrette
- In the reserved pan, heat 1 tbsp oil (double for 4 portions) on medium-high.
- Add the garlic, capers, remaining leeks and S&P. Sauté, 1 to 2 min., until fragrant.
- Add the lemon juice and ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 2 to 4 min., until thickened.
- Add the tarragon; stir well.
Plate your dish
- Divide the vegetables and chicken between your plates.
- Drizzle with the vinaigrette. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
