Tarragon Chicken and Vegetables

Chicken breasts and vegetables seasoned with tarragon. Gluten free, dairy free, and sugarless main dish from Meijer's recipe tree.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1⁄2 cup white vinegar
• 1⁄2 cup  vegetable oil
• 2  teaspoons soy sauce
• 1  garlic clove, minced
• 1 1⁄2 teaspoons fresh tarragon, chopped
• 2  chicken breasts, halved
• 3  medium carrots, cut into 1-inch pieces
• 1  medium zucchini, cut into 1-inch pieces
• 1  large onion, cut into 1-inch pieces

Directions

1. 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.
2. 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.
3. 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.