SERVES: 8, POINTS: 6
Olive oil nonstick spray
1/2 cup honey-dijon mustard
2 tsp dried tarragon
1 1/2 tsp salt
1 tsp black pepper
4 bone-in chicken breasts, skinned
1-2 lbs fresh asparagus
1.5-2 lbs baby carrots
4 cups scrubbed baby potatoes halved
Preheat your oven to 400 degrees. Coat baking dish with nonstick spray.
In a mixing bowl, combine mustard, tarragon, salt and pepper. Then toss chicken breasts in the mixture. Place the chicken in the center of baking dish(es). Toss carrots in remaining mustard mixture and place in baking dish. Add potatoes to baking dish. Spray chicken and veggies with cooking spray then bake in the oven for 25 mins. Add asparagus, covering with juice from the dish and returning to oven for another 10 mins (or until chicken is cooked thoroughly).
Remove the chicken from the bone and slice. DONE!
This was actually really easy to make and my first time trying asparagus (I am surprised that I liked it) This meal was REALLY good and I recommend trying it... It tastes much better then the pics lead you to believe, I promise! I used two baking dishes to prepare mine since I doubled the entire thing (above explanation IS the doubled version so you can halve it if you want. I like leftovers!)
**I am not making any claims to having invented this recipe!!
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