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Garlic-Herb Chicken
Asparagus with Roasted Peppers and Capers
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 cup low-sodium chicken broth
- ⅓ cup white wine (or use chicken broth)
- 1 (6.5-oz) tub garlic and herb spreadable cheese
- 1 green onion, sliced
Instructions
- Pound chicken to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with salt and pepper. Cook, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until browned. Remove from skillet.
- Add broth and wine to skillet, scraping pan to loosen browned bits. Bring to a boil; cook 5 minutes or until reduced to 1 cup.
- Add cheese; reduce heat to medium, and cook until thoroughly heated. Serve over chicken; sprinkle with green onion.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 1 cup water
- ⅓ cup finely chopped roasted red peppers
- 3 Tbsp capers, chopped
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Bring asparagus and water to a boil in a large skillet over medium-high heat.
- Cover, reduce heat, and simmer 4 minutes or until crisp-tender.
- Drain; add remaining ingredients. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
361
|
40
|
401
|
| Fat (g) | 20 | 2 | 22 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 41 | 2 | 43 |
| Carb (g) | 3 | 4 | 7 |
| Fiber (g) | 1 | 2 | 3 |
