Honey Butter Chicken
Roasted Vegetable Medley and Rice
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 6 Tbsp butter
- 5 Tbsp honey
- 3 Tbsp apple cider vinegar
- 1 Tbsp minced garlic
- ½ tsp crushed red pepper
Instructions
- Pound chicken to an even thickness between plastic wrap using a meat mallet. Season chicken with salt and pepper, if desired.
- Cook chicken in hot oil in a large nonstick skillet over medium heat 4 minutes per side. Remove from skillet.
- Add butter, honey, vinegar, garlic, and red pepper to skillet, stirring until butter is melted. Return chicken to skillet, and cook until sauce is thickened and chicken is browned.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli, cauliflower, and carrot medley
- 3 Tbsp olive oil
- 2 (8.8-oz) pouches microwavable long grain white rice
- 1 (8-oz) pkg whole baby portobello mushrooms
Side Dish Instructions
- Preheat oven to 450°F. Toss together vegetables, mushrooms, and oil on a rimmed baking sheet; spread in a single layer.
- Heat rice according to package directions.
- Bake 20 minutes or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
402
|
227
|
629
|
| Fat (g) | 21 | 8 | 29 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 39 | 5 | 44 |
| Carb (g) | 15 | 31 | 46 |
| Fiber (g) | 0 | 3 | 3 |
| T. Sugs (g) | 14 | 3 | 17 |
| A. Sugs (g) | 14 | 0 | 14 |
