Ginger Beer-Glazed Chicken
Rosemary Butter Cauliflower Steaks
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- ¾ cup ginger beer
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp pepper
- 2 cloves garlic, crushed
- ½ tsp dried thyme
Instructions
- Cook chicken in hot oil in a large skillet over medium-high heat 3 to 5 minutes per side or until browned.
- Stir in beer, mustard, Worcestershire, salt, pepper, and garlic. Reduce heat, and cook 5 minutes or until sauce is thickened and chicken is done, turning chicken occasionally. Sprinkle with thyme.
Side Dish Ingredients
- ½ tsp pepper
- 2 heads cauliflower
- 1 Tbsp lemon juice
- 1 Tbsp chopped fresh rosemary
- ½ tsp salt
- ¼ cup butter, melted
Side Dish Instructions
- Bake 25 to 30 minutes or until browned and tender, turning once.
- Preheat oven to 450°F. Cut cauliflower lengthwise into 1-inch-thick slabs. (Some pieces will crumble). Arrange in a single layer in a large rimmed baking sheet; coat with cooking spray, and sprinkle with salt and pepper.
- Combine butter, rosemary, and lemon juice; brush over cauliflower.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
193
|
118
|
311
|
| Fat (g) | 7 | 8 | 15 |
| Sat. Fat (g) | 1 | 5 | 6 |
| Protein (g) | 26 | 4 | 30 |
| Carb (g) | 2 | 10 | 12 |
| Fiber (g) | 0 | 4 | 4 |
| T. Sugs (g) | 0 | 4 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
