Sheet Pan Chicken with Carrots, Lemon, and Olives
Romaine Salad with Pine Nuts
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1½ lb rainbow baby carrots with tops, halved lengthwise
- ½ cup pitted green olives (such as Castelvetrano)
- 1 lemon, cut into wedges
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh rosemary
- 1 tsp smoked paprika (or use regular)
- ¾ tsp salt
- ¾ tsp pepper
Instructions
- Preheat oven to 450°F. Toss together all ingredients in a large bowl. Divide between 2 large rimmed baking sheets coated with cooking spray; spread in a single layer.
- Bake 15 to 20 minutes or until chicken is done and vegetables are browned and tender.
Side Dish Ingredients
- ¼ cup pine nuts
- 1 head romaine lettuce, torn
- ½ cup light balsamic vinaigrette
- 2 Tbsp freshly grated Parmesan cheese
- 1 tomato, diced
Side Dish Instructions
- Toast nuts in a small skillet over medium heat until fragrant. Toss romaine with vinaigrette; top with cheese, nuts, tomato, and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
314
|
80
|
394
|
| Fat (g) | 14 | 7 | 21 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 10 | 4 | 14 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 652 | 265 | 917 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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