Low Fat Tarragon Chicken
Elevate your weeknight dinner routine with this flavorful Low Fat Tarragon Chicken recipe, a delectable blend of lean protein and aromatic herbs crafted to please your palate while keeping things light. Tender boneless chicken breasts are gently seared to perfection, then simmered in a luscious mixture of fresh tarragon, zesty lemon juice, and savory low-sodium chicken broth. The dish finishes with a creamy, guilt-free sauce made from non-fat Greek yogurt, adding richness without added fat. Ready in under 40 minutes, this heart-healthy tarragon chicken is perfect for busy families or anyone looking to enjoy a low-calorie yet satisfying meal. Serve it with a simple salad, or pair it with steamed vegetables to round out this wholesome, delicious entrée. Ideal for health-conscious foodies, this quick and easy recipe is packed with vibrant flavors and a subtle elegance.
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 1 cup Non-fat plain Greek yogurt
- 2 tablespoons Fresh tarragon leaves
- 2 tablespoons Lemon juice
- 2 cloves Garlic cloves (minced)
- 1 cup Low-sodium chicken broth
- 1 spritz Olive oil spray
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Begin by seasoning the chicken breasts with salt and black pepper on both sides.
Heat a non-stick skillet over medium heat and lightly spray it with olive oil. Place the chicken breasts in the skillet and sear for 2-3 minutes per side, or until lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
Pour in the low-sodium chicken broth and stir, scraping up any browned bits from the bottom of the skillet. Allow the broth to simmer for 2 minutes.
Stir in the lemon juice and fresh tarragon leaves. Return the chicken breasts to the skillet, spooning some of the broth mixture over each piece.
Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer for 15-18 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
In a small bowl, combine the non-fat Greek yogurt with 2 tablespoons of the skillet's cooking broth. Mix until smooth.
Turn off the heat and remove the chicken from the skillet. Stir the yogurt mixture into the skillet sauce, blending well to create a creamy, tarragon-infused sauce.
Plate the chicken breasts and pour the sauce evenly over each serving. Garnish with additional fresh tarragon if desired. Serve immediately with a side of steamed vegetables or a light salad.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 1873 mg | 81% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 9.3 g | ||
| Protein | 243.8 g | 488% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 397 mg | 31% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
