Super Easy
Sage-Garlic Butter Chicken
Shallot and Pecan Spinach Salad
Ingredients
- 3 Tbsp ghee
- 2½ lb bone in, skin on chicken thighs
- 1½ tsp dried rubbed sage
- ½ tsp salt
- 3 cloves garlic, minced
Instructions
- Preheat oven to 425°F. Melt ghee in a large skillet over medium-high heat. Sprinkle chicken with sage and salt. Add chicken, in batches, to skillet, skin side down; cook 5 minutes. Transfer chicken to a large rimmed baking sheet; sprinkle with garlic. Bake 20 minutes or until chicken is done.
Side Dish Ingredients
- ⅓ cup chopped pecans
- ½ tsp salt
- 1 (5-oz) pkg baby spinach
- 2 tsp Dijon mustard
- 2 Tbsp apple cider vinegar
- ¼ cup olive oil
- 3 shallots, thinly sliced
Side Dish Instructions
- Combine cooled oil, vinegar, mustard, and salt in a large bowl. Add spinach and nuts; toss. Top with shallots.
- Cook shallots in hot oil in a large skillet over medium heat 10 minutes or until golden. Remove shallots with a slotted spoon. Let oil cool.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
414
|
142
|
556
|
| Fat (g) | 33 | 13 | 46 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 27 | 2 | 29 |
| Carb (g) | 1 | 5 | 6 |
| Fiber (g) | 0 | 2 | 2 |
| T. Sugs (g) | 0 | 2 | 2 |
| A. Sugs (g) | 0 | 0 | 0 |
