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High Protein, Low Carb Orange And Tarragon Chicken Recipe

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This recipe is from I Will (Lisa Hostetter) from the Muscle and Brawn Forum.

  • 4-boneless, skinless chicken breast halves (about 1 pound)
  • Pinch salt
  • Pinch freshly ground black pepper
  • 2-scallions, chopped
  • 1-medium carrot, sliced diagonally
  • 1-small zucchini, cut lengthwise in half, then crosswise into ½ pieces
  • 1 tsp-dried tarragon
  • ½ tsp-grated orange zest

Heat oven to 400 F. Cut four 2-foot lengths of parchment paper or foil. Fold each in half to make 1 foot square. Sprinkle the chicken breast with salt and pepper. Place a breast slightly below the middle of each square of paper. In a small bowl.

Combine the scallions, carrots, zucchini, tarragon, and orange zest. Spoon ¼ of the vegetables mixture over each chicken breast. Fold the parchment or foil over the chicken and crimp the edges together tightly. Bake for 20 minutes on a baking sheet. To serve, cut an x in the top of each packet with scissors and tear to open.

Servings: Serves 4

Nutritional information per serving

  • 144 calories
  • 27g protein
  • 4g carbohydrates
  • 2 g fats

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