Asparagus Chicken Bake
Quick Spinach Risotto
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 1 Tbsp Montreal seasoning
- 1 Tbsp olive oil
- ¾ lb boneless, skinless chicken breasts
- 1 (10-oz) pkg asparagus spears
- ½ (8-oz) pkg sliced baby portobello mushrooms
Instructions
- Preheat oven 400°F. Whisk together seasoning and oil in a shallow dish. Cut chicken in half crosswise and pound to an even thickness between plastic wrap using a meat mallet. Rub half of oil mixture over chicken.
- Cook chicken in a nonstick skillet over medium-high heat 3 minutes per side or until browned. Transfer to a parchment paper-lined rimmed baking sheet. Add asparagus and mushrooms; drizzle with remaining oil mixture.
- Bake 10 minutes or until chicken is done and asparagus is crisp-tender.
Side Dish Ingredients
- 1 (8.5-oz) pouch microwavable cheese risotto flavored rice
- ½ (5-oz) container baby spinach
Side Dish Instructions
- Heat risotto according to package directions; spoon into a bowl. Add spinach, stirring until wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
305
|
83
|
388
|
| Fat (g) | 11 | 4 | 15 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 43 | 5 | 48 |
| Carb (g) | 8 | 7 | 15 |
| Fiber (g) | 3 | 3 | 6 |
| T. Sugs (g) | 4 | 2 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
