French · Dinner
Grilled Chicken with Tarragon (GLP-1)
Grilled chicken breast served with a light tarragon and Dijon pan sauce, cannellini beans, and sautéed green beans. Fresh tarragon and white wine vinegar provide the classic French herb accent, while the lean protein and fibre-rich beans support easy digestion and satiety.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
417Calories
37.4gProtein
13.8gFat
30.1gCarbs
3.2gSugar
7.9gFiber
690mgSodium
102mgChol
2.5gSat Fat
980mgPotassium
110mgCalcium
3.8mgIron
0.4mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Pat the chicken breast dry, butterfly it to even thickness, and season both sides with salt and black pepper.
2
Grill
Cook the chicken on a hot grill pan 5–6 minutes per side over medium-high heat until internal juices run clear and firm grill marks appear.
3
Sauce
While the chicken rests 5 minutes, sauté garlic and shallot in 1 tsp olive oil 2 minutes until soft, then simmer mustard, vinegar, and stock 2 minutes, and stir in tarragon off heat.
4
Plate
Arrange the chicken over warmed cannellini and green beans sautéed in 1 tsp olive oil, spoon sauce over top, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 clove2 clove garlic
- 22 small shallot
- 2 tbsp2 tbsp tarragon-fresh
- 2 tsp2 tsp mustard-dijon
- 2 tsp2 tsp white wine vinegar
- 4 tbsp4 tbsp chicken-stock-low-sodium
- 6.4 oz90g, about half a 15oz can, drained cannellini-bean
- 5 oz140g green-bean
- 2 tsp2 tsp olive oil, for the beans
- 22 lemon wedge, for serving
