Ingredients
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2 lemons
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1/ 4 cup low sodium NO sugar added Chicken broth
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4–6 garlic cloves, finely minced (or use a garlic press)
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2 teaspoons pink salt
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½ teaspoon pepper
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1 oz package of fresh tarragon leaves, rough chopped, about ¼–⅓cup
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1 extra large bunch asparagus, trimmed
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2 large leeks, sliced into ½ inch thickrounds ( if dirty, rinse)
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1– 1.5 lbs chicken breast ( boneless skinless) or sub tofu
Instructions
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Preheat oven to 450F
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Place the zest of one lemon, and its juice ( about 3 tablespoons) in a small bowl. Add broth, garlic, saltand pepper, and mix well until salt Add ½ of the fresh tarragon, saving the rest for garnish.
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Place trimmed asparagus in a bowl and spoon some of the marinade over top. Toss to combine and place on a parchmentlined sheet pan.
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Add leeks to the same bowl, toss with marinade and spread out on the sheet pan.
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If using tofu, place in the bowl adding a little more marinade, toss to coat, add to sheet pan. Lastly add the chicken breasts, with remaining marinade, coating well. Nestle the chicken amongst the asparagus.
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Zest the second lemon over the whole sheet-panand slice the lemons into rounds, layering them over the asparagus. Place in the hot oven.
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If using tofu, either nestle it into one side of the pan or place it on a separate sheet pan– up to you.
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Bake 20 minutes.
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Chicken should read 160-170 F. To get a more golden color broil for just a couple minutes.
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Remove from the oven. Give everything a little toss, turning chicken over to coat the top with the flavorful juices.
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Sprinkle with remaining fresh tarragon and serve.
