French · Dinner
Grilled Chicken with Tarragon
Boneless chicken breast is butterflied, marinated in olive oil, lemon juice and fresh tarragon, then grilled until lightly charred. Finished with a butter and tarragon pan sauce, it is served with charred lemon and a simple green salad, classic French bistro fare.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
391Calories
48.8gProtein
20.2gFat
3.4gCarbs
0.9gSugar
1gFiber
652mgSodium
153mgChol
6.1gSat Fat
618mgPotassium
42mgCalcium
1.7mgIron
0.4mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Butterfly the chicken breast so it lies flat, pat dry, then combine olive oil, lemon juice, minced garlic, chopped tarragon, salt and pepper in a shallow dish. Add chicken, coat well and marinate in the fridge for 30 minutes.
2
Marinate
Let the chicken marinate for 30 minutes until flavours infuse fully.
3
Grill
Preheat a grill or grill pan to medium-high heat. Cook the chicken 4 to 5 minutes per side until deep char lines form and internal juices run clear with no pink remaining. Place lemon slices cut-side down on the grill for the last 2 minutes until caramelised and browned at the edges.
4
Plate
Rest the chicken for 5 minutes so juices redistribute, then slice on the diagonal. Arrange over the arugula and lettuce with the charred lemon alongside. Melt the butter in a small pan over low heat, stir in chopped tarragon, then drizzle over the sliced chicken.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast, butterflied
- 2 tbsp2 tbsp fresh tarragon
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 14g14g butter
- 11 lemon for grilling
- a small handful of arugula and lettuce, mixed
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
