"Chicken breasts and vegetables seasoned with tarragon. Gluten free, dairy free, and sugarless main dish from Meijer's recipe tree."
garlic clove, minced
1 1/2 teaspoons
fresh tarragon, chopped
chicken breasts, halved
carrots, cut into 1-inch pieces
zucchini, cut into 1-inch pieces
onion, cut into 1-inch pieces
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.
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.
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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Tarragon Chicken and Vegetables (cont.)