How to Make Lemon Tarragon Chicken - Eating Low with Amy 49

Eating Low with Amy Low Hassles, Low Carb Recipes Episode: Lemon Tarragon Chicken Hi this is Amy and welcome to Eating Low. Today we’re going to be making a really easy chicken packet with a bunch of herbs and vegetables, and some lemon juice, and it will be really, really simple. And I’m going to make this again tonight for a dinner for my family. So I’ve got my chicken breast and I’ve washed them, just rinsed them off, put them on thin foil. I’ve seasoned the bottom side with salt and pepper until we can go ahead and we’ll just salt and pepper the top of the chicken breast, the salt. And you can use as much as or as little as you like. It’s really up to your taste. All right, so all of our chicken breast are seasoned. I’ve got a plate of my cut up vegetables and spices that we’re going to put on top. And I’ve got—these are zucchini’s and I just cut up one zucchini and we’re just going to place some zucchini on each little pile. And while I’m doing this, I’m preheating my oven to 450 degrees and so I’ll let that preheat while get these ready. And there’s no real proportion. You can put as many on this you’d like. I’m just spreading them sort of evenly and then all up the chicken breast. Okay so we did those. And now we’ve got green onions and grab these guys, and just add those to keeping. You do not to see where they are supposed to be. It’s okay if they went around a little bit. You’re going to be folding up the packet. So they’ll stay in there eventually. Spread them evenly. Make sure everybody got some. Then the last kind of herby vegetable thing is some tarragon that I chopped up. And I just take a little handful and I sort of chopped it up. I didn’t chop it real fine, just enough to get it from the seasoned. You can smell it like when you start cutting it up a little bit, it like releases the flavor. So gosh, this looks pretty. It’s very green. So then, I’m going to take a lemon and I cut up two lemons. You don’t want to use all of that and if you don’t have real lemons, you can use just lemon juice. About a tablespoon per chicken breast, I like a lot of lemon juice. I’m squeezing the lemon overtop of the chicken and make sure the seeds don’t fall in. You might want to take them out before hand. And sometimes when you cook those, they get really bitter when somebody bites into it and you don’t want that. So if again, get them back out and be careful not to let the juice run off the edges of the thin foil because you don’t want to make the big mess on your counter. I’ve cut too many lemons but that’s okay. I need to workout our muscles as squeezy as lemons and I will just get everybody a little bit more--I just squirt on myself. We’ll rinse off my hands a little bit. And then we don’t mean to think chickens, I don’t want you to do that. So now, I’m going to fold that packet and if you’ve made my packet dish, it’s plain and the same idea. I’m just going to fold these guys up and over. It’s going to be a little more tough because this lemon is like warming all over the place. You will leave a little room if it’s hot so that it’ll be--chicken can like circulate and it looks like a steam. I’m just going to put those props together and get working with like a little boat. And like when you get your left over at restaurant and you make them all fancy. So he’s going on to a baking sheet. Always been horrible at wrapping just probably why I am not so good at making packets. And now, these are all good as you can see. So we have three little packets all ready to go. So we’ll make sure he’s closed. All right, we’re going to pop this into the oven and we’re going to cook it for approximately 20 to 25 minutes until the chicken is done. We’ll probably have to over line and check it and make sure but then, we’ll come back and see how it is. So my chicken is done and I take it out of the oven and I’ve got my packet. Open that but be careful when you open your packet because the steam will come out and it will burn you so open it carefully. And now, I’m just going to open up my packet and I’m going to carefully slide it on to the plate. Now if you don’t want the lemon juice that’s sitting in bottom you can just kind of slide your chicken off separately and you don’t have to like put all the lemon juice on your plate if you don’t want to. I kind of like having it. It’s tasty but if you don’t want it mixing with like other foods, if you’re not a food mixer, you may not want it to come off so I’m sliding it. I’m just going to put all everything on. I want the juice. With all those, yummy little bits off. And maybe I can just pull that up and put it away in the trash. And now I’ve our chicken. I’m going to cut off some and take a bite. And when I look inside, yes it’s got to--may have to give you as a little extra time. I did check them once in the middle of everything it needed another three to four minutes. And it’s kinda just depend on the sides of your chicken breast. So let’s give it a taste. So flavorful, wow! It’s like pocketful of flavor and it’s very juicy, and tender. And you can taste all the different flavors, the lemon and the tarragon, it’s seasoned, it’s really nicely. So this will be great with like any kind of vegetable. It’s like we’re going to be having it with the mixed vegetable and I’ll probably do some generals for my parents and staff. But it’s a great little meal. So thanks for eating low with Amy.