French · Dinner
Grilled Chicken with Tarragon (Gluten-Free)
Boneless chicken breast marinated in olive oil, lemon and tarragon, then grilled until charred outside and juicy within. Finished with a tarragon butter sauce and served alongside grilled asparagus. A classic French bistro grill dish, naturally gluten-free.
$6
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
446Calories
50.2gProtein
25.9gFat
4.8gCarbs
1.6gSugar
1.9gFiber
752mgSodium
198mgChol
8.1gSat Fat
890mgPotassium
58mgCalcium
2.3mgIron
0.5mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Whisk olive oil, lemon juice, half the tarragon, and garlic together. Rub the mixture over the chicken breast and marinate at room temperature.
2
Marinate
Let the chicken sit for 20 minutes so the lemon and herb flavour penetrates the surface.
3
Grill
Season chicken with salt and pepper. Grill over medium-high heat for 5–6 minutes per side until charred with grill marks and the thickest part reaches 165°F (74°C).
4
Grill
Toss asparagus with a little oil and grill alongside the chicken for the last 4–5 minutes, turning once, until lightly charred and tender.
5
Melt
Melt butter in a small pan over low heat and stir in the remaining tarragon for 30 seconds until fragrant and foamy.
6
Rest
Let the chicken rest on a cutting board for 5 minutes so juices redistribute.
7
Plate
Slice the chicken on the diagonal, arrange over the grilled asparagus, and spoon the tarragon butter over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken breast, flattened slightly for even cooking
- 2 tbsp2 tbsp fresh tarragon
- 2 tbsp2 tbsp lemon juice
- 3 tbsp3 tbsp olive oil
- 2 clove2 clove garlic
- 2 tbsp28g butter
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 7 oz200g asparagus spears, trimmed
