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Ingredients
  • 2 boneless, skinless chicken breasts
  • ½ lb. asparagus, woody ends trimmed and cut into 3” pieces
  • 1 red bell pepper, seeds removed and cut into thin strips
  • ½ lb. carrots, halved and cut into thin matchsticks
  • Kosher salt and freshly cracked pepper
  • 4 tbsp. olive oil
  • 1 lemon, thinly sliced
  • 4 sprigs fresh tarragon
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