French Herb Chicken with Roasted Carrots and Green Beans

Name: French Herb Chicken with Roasted Carrots and Green Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: French
Ingredients: 1 pound chicken breast (boneless, skinless, sliced into 3 even cutlets); 8 ounce baby carrots (halved lengthwise); 12 ounce green beans (trimmed); 1 tablespoon olive oil; 0.5 cup low-sodium chicken broth; 1 tablespoon Dijon mustard; 0.5 teaspoon dried tarragon; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground)

Tender golden chicken cutlets served with a light Dijon-herb pan sauce alongside sweet roasted baby carrots and tender green beans.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 3
Cuisine: French
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Calorie
Low-Carb
Low-Sodium
Low-Fat
Low-Saturated-Fat
Low-Cholesterol
Low-Sugar
High-Protein
Kosher
Halal

Ingredients

1 pound chicken breast (boneless, skinless, sliced into 3 even cutlets)
8 ounce baby carrots (halved lengthwise)
12 ounce green beans (trimmed)
1 tablespoon olive oil
0.5 cup low-sodium chicken broth
1 tablespoon Dijon mustard
0.5 teaspoon dried tarragon
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Toss baby carrots and green beans with 1/2 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper on the prepared baking sheet. Spread in a single layer and roast for 18 minutes until tender and lightly browned at the edges.
Season chicken breast cutlets on both sides with garlic powder, dried tarragon, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.
Heat remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sear for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F.
Transfer chicken to serving plates. Lower skillet heat to medium, pour in low-sodium chicken broth and Dijon mustard, and whisk for 2 minutes, scraping up browned bits until slightly reduced into a smooth pan sauce.
Spoon warm Dijon pan sauce over each chicken cutlet and serve immediately with roasted carrots and green beans.

Notes

Pounding chicken cutlets to an even 1/2-inch thickness ensures fast and uniform cooking.

Nutrition (per serving)

Calories: 255
Protein: 34 g
Carbohydrates: 11.5 g
Fat: 6.8 g
Fiber: 3.8 g
Sodium: 440 mg
Saturated Fat: 1.1 g
Sugar: 4.5 g
Cholesterol: 72 mg