Lunch: Classic Lemon Tarragon Chicken

Recipe by Barbara Chernetz Chicken breasts are quicker to roast than a whole bird, but the classic, fragrant flavors of lemon and tarragon still permeate this recipe.

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Classic Lemon Tarragon Chicken

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 large lemons
4 small bone-in chicken breast halves
1 tsp. minced garlic
1 tsp. kosher salt
4 sprig fresh tarragon
2 tbsp. extra-virgin olive oil
1/2 tsp. Freshly ground black pepper
1 c. reduced-sodium chicken broth
chopped fresh tarragon

Instructions

Heat oven to 400 degrees F. Cut 1 lemon into very thin slices; juice the other lemon.
Loosen the skin of the chicken-breast halves. Rub flesh underneath with garlic and season with half the salt. Tuck a lemon slice and a tarragon sprig under the skin of each breast. Secure skin to breasts with toothpicks.
Place chicken in a shallow roasting dish. Drizzle breasts with olive oil and reserved lemon juice. Scatter remaining lemon slices over chicken and season skin with remaining salt and the pepper. Pour broth around chicken in roasting dish.
Roast 40 minutes or until chicken is cooked through; remove from oven. Turn broiler to high. Broil chicken 1 to 2 minutes to crisp up skin. Remove toothpicks and garnish with chopped tarragon.

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