nutrition

Tarragon Chicken, Roast Vegetables and Salsa Verde

  • 1 Chicken breast
  • ½ red onion – sliced
  • ½ red or yellow pepper – sliced
  • 2 sprigs tender stem broccoli
  • 1 handful parsley
  • 1 spring onion – sliced
  • 1 handful basil
  • ½ lemon
  • ½ handful black olives
  • 1 handful tarragon leaves
  • olive oil
  • balsamic vinegar

 

Method

 

  • Heat the oven to 180 degrees c
  • Place the chicken in a small roasting tin, season on both sides, drizzle with olive oil and ½ the tarragon leaves.
  • Add the red onion and pepper to a second roasting tray with the broccoli and black olives, season, drizzle with olive oil and ½ tbsp. balsamic vinegar.
  • Place the chicken and vegetables in the oven for 30-35 mins or until chicken is cooked.
  • In a blender add the spring onion, parsley, basil, zest and juice of the lemon, 2 tbsps olive oil, the remaining tarragon leaves and seasoning, blend until smooth.
  • Pour the salsa verde over the chicken and vegetables to serve.
Energy (K/Cal) Protein  (g) Fat (g)
375 25 19

 

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