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Tea Infused Lemon Tarragon Chicken & Rice

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

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Lemon Tarragon Chicken

Ingredients

Lemony Jasmine Rice with Roasted Veggies
Ingredients for 5 servings

  • 2lbs skinless and boneless chicken thighs, fat trimmed
  • 1 teaspoon  olive oil
  • zest from 1 lemon
  • 1/3 cup finely chopped fresh tarragon
  • pinch of sea salt & cracker pepper
  • spray olive oil
Steps
  1. In a mixing bowl add all of the ingredients and mix well. For best results, allow the chicken to marinate in the fridge for an hour (or overnight) or let the chicken rest at room temperature in the marinade for 20 minutes before cooking.
  2. Set a carbon steel or cast iron skillet on medium high heat.  Once hot, spray generously with olive oil, then add the  chicken thighs.  Allow the thighs to cook/sear for 3 – 5 minutes, or until  dark sear marks appear AND the chicken  can easily be lifted off the skillet.  Cook on the other side for another 3 – 5 minutes, or until the chicken is cooked through.
  3. Garnish with fresh chopped tarragon and lemon juice.  Enjoy with lemony rice and veggies (see recipe below).
    Lemony Jasmine Rice with Roasted Veggies

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Calories
230
Protein
36g
Fat
8g
Carbs
1g
Sodium
610mg
Fiber
1g
Sugar
0g
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Lemony Jasmine Rice with Roasted Veggies

Ingredients

Lemony Jasmine Rice with Roasted Veggies
Ingredients for 5 servings

Steps
  1. Set oven to 400F.
  2. To a deep baking tray or lasagna pan, add the ingredients to cook the veggies.  Toss the veggies in the oil & seasoning and ensure every piece is coated.  Roast in the oven for 15 – 20 minutes, or until the edges of the zucchini begin to brown.
    Lemony Jasmine Rice with Roasted Veggies
  3. Bring 2.5 – 2.75 cups of water to a boil, then add the tea and turn off the heat. Let it steep for 4 – 5 minutes.  Remove the sachet (tea bag) then bring flavored water to a boil.  Add jasmine rice, lemon zest and olive oil, then cook according to instructions provided until all liquid has been absorbed.  Set aside.
  4. Add the cooked rice to the sheet pan of veggies and thoroughly mix well together.  Garnish and enjoy with lemon & tarragon chicken.
    Lemony Jasmine Rice with Roasted Veggies Lemony Jasmine Rice with Roasted Veggies
Calories
260
Protein
4g
Fat
7g
Carbs
46g
Sodium
5mg
Fiber
4g
Sugar
2g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.