Ingredients

• 2 lemons
• 1/ 4 cup low sodium NO sugar added Chicken broth
• 4–6 garlic cloves, finely minced (or use a garlic press)
• 2 teaspoons pink salt
• ½ teaspoon pepper
• 1 oz package of fresh tarragon leaves, rough chopped, about ¼–⅓cup
• 1 extra large bunch asparagus, trimmed
• 2 large leeks, sliced into ½ inch thickrounds ( if dirty, rinse)
• 1– 1.5 lbs chicken breast ( boneless skinless) or sub tofu

Instructions

1. Preheat oven to 450F
2. Place the zest of one lemon, and its juice ( about 3 tablespoons) in a small bowl. Add broth, garlic, salt and pepper, and mix well until salt Add ½ of the fresh tarragon, saving the rest for garnish.
3. Place trimmed asparagus in a bowl and spoon some of the marinade over top. Toss to combine and place on a parchment lined sheet pan.
4. Add leeks to the same bowl, toss with marinade and spread out on the sheet pan.
5. 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.
6. Zest the second lemon over the whole sheet-pan and slice the lemons into rounds, layering them over the asparagus. Place in the hot oven.
7. If using tofu, either nestle it into one side of the pan or place it on a separate sheet pan– up to you.
8. Bake 20 minutes.
9. Chicken should read 160-170 F. To get a more golden color broil for just a couple minutes.
10. Remove from the oven. Give everything a little toss, turning chicken over to coat the top with the flavorful juices.
11. Sprinkle with remaining fresh tarragon and serve.