Lemon Tarragon Chicken & Vegetables
This hearty, one-skillet dish is delicious served over rice or buttered noodles.
2 tablespoons olive oil, divided
1 pound (about 8 to 10) small red potatoes, halved
4 carrots, cut into 3/4-inch chunks
4 to 6 (20 ounces) Gold'n Plump® Boneless Skinless Chicken Thighs
1 cup canned, fat-free low sodium chicken broth
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
2 tablespoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup frozen peas
Heat 1 tablespoon of oil in large skillet over medium-high heat. Add potatoes and carrots; cook, stirring occasionally, for about 5 to 7 minutes or until vegetables are lightly browned. Transfer to a large plate.
Heat remaining 1 tablespoon of oil in same skillet over medium-high heat. Add chicken; cook for about 5 to 7 minutes or until one side is browned.
Turn chicken. Add potatoes and carrots, chicken broth, tarragon, lemon rind, salt, and pepper. Bring to a boil. Reduce heat to low; cover and simmer for about 15 to 20 minutes or until vegetables are almost tender and chicken is thoroughly cooked.
Sprinkle chicken and vegetables with peas; cover and cook for about 2 minutes or until peas are thoroughly heated.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories427
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Calories from Fat46%
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Total Fat22g
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Saturated Fat6g
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Total Carbohydrate29g
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Protein30g
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Sugars5g
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Cholesterol108mg
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Dietary Fiber5g
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Sodium306mg
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- DAILY VALUE
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Vitamin A307%
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Vitamin C29%
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Calcium4%
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Iron20%
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- DIETARY EXCHANGES
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Starch/Bread1.5
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Fat2.5
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Vegetable1
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Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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