A delicious, satisfying, easy to make one pan dish without any oil. Eating a low-fat diet in the spring makes you healthier by encouraging fat burning.
- 1 pound chicken breasts ( 2 – 8 ounce breasts)
- 1 teaspoon dried tarragon or 1 tablespoon fresh tarragon leaves
- Celtic sea salt and fresh pepper
- 1 cup leeks, white and light green parts only, thinly sliced
- ½ cup shallots, thinly sliced
- 3 cups shiitake or portobello mushrooms, stems removed, sliced
- 3 cups fennel, sliced, save a few fronds for garnish (1 large fennel)
- 1 cup carrots, cut into half moons on the diagonal, (about 2 carrots)
- 2 sprigs fresh tarragon (optional)
- ½ cup water or stock
- 2 tablespoons fresh parsley, chopped
- Heat oven to 400 F.
- Cut chicken in half horizontally so you have 4 thin chicken cutlets.
- Sprinkle chicken with salt and pepper and half the tarragon.
- Put all the vegetables in a medium baking dish.
- Sprinkle with salt, pepper and the rest of the tarragon.
- Add stock and tarragon sprigs if using, toss to combine.
- Place the chicken on top of the vegetables.
- Cover pan with foil.
- Bake 15 minutes, toss vegetables and turn the chicken cutlets over.
- Cook 10 minutes more or until chicken is done. To tell if it’s done, the chicken should feel firm. The flesh should look opaque, and a meat thermometer inserted sideways into the chicken should register 160 degrees F.
- Put chicken on a cutting board and slice each breast and keep separate.
- Add parsley to the vegetables and toss.
- Put a serving of vegetables onto each of 4 plates . Top the vegetables with one sliced chicken breast. Garnish with chopped fennel fronds.
- Pass remaining vegetables around.
There is a mistake in the nutrition information, it has omitted the Vitamin D. There are 10 IU of vitamin D in each serving
- Method: Baked
- Cuisine: Healthy, Paleo, Gluten Free, Diary Free, Oil Free