Tarragon-Dusted Chicken Breasts

Name: Tarragon-Dusted Chicken Breasts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Dutch
Ingredients: 1.5 pound chicken breast (boneless, skinless, trimmed, sliced into cutlets); 2 tablespoon olive oil (divided); 2 tablespoon fresh tarragon (chopped); 1 lemon (zested and juiced); 1.5 cup green lentils (dry, rinsed); 3 cup water; 1 pound carrots (peeled, sliced diagonally); 0.5 teaspoon salt (divided); 0.5 teaspoon black pepper (ground)

Tender baked chicken cutlets infused with fresh tarragon and lemon, served over seasoned green lentils and roasted carrots.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 6
Cuisine: Dutch
Difficulty: Easy
Cost: $1.82/serving

Dietary

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

Ingredients

1.5 pound chicken breast (boneless, skinless, trimmed, sliced into cutlets)
2 tablespoon olive oil (divided)
2 tablespoon fresh tarragon (chopped)
1 lemon (zested and juiced)
1.5 cup green lentils (dry, rinsed)
3 cup water
1 pound carrots (peeled, sliced diagonally)
0.5 teaspoon salt (divided)
0.5 teaspoon black pepper (ground)

Instructions

Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
In a medium saucepan, combine green lentils, water, and 1/4 teaspoon of the salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 22 minutes until tender but not mushy. Drain any excess liquid.
Toss the sliced carrots with 1 tablespoon of olive oil, a pinch of the black pepper, and spread across one side of the baking sheet.
Coat the chicken cutlets with the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, chopped fresh tarragon, remaining 1/4 teaspoon salt, and remaining black pepper. Place the seasoned chicken onto the other side of the baking sheet.
Roast in the oven for 18 to 20 minutes until the carrots are tender and the chicken reaches an internal temperature of 165 degrees F.
Portion the warm lentils across plates, arrange the roasted carrots alongside, and top with the sliced roasted tarragon chicken.

Notes

French green lentils hold their shape beautifully during cooking and provide abundant fiber.

Nutrition (per serving)

Calories: 365
Protein: 38.4 g
Carbohydrates: 39.9 g
Fat: 7.8 g
Fiber: 8.1 g
Sodium: 301 mg
Saturated Fat: 1.2 g
Sugar: 5.6 g
Cholesterol: 80 mg