Lemon-Thyme Chicken Breasts
Maple-Roasted Acorn Squash and Green Peas
Ingredients
- 3 (12-oz) bone-in, skin-on chicken breasts
- 1 Tbsp extra virgin olive oil
- 1½ tsp dried thyme
- 1½ tsp grated lemon rind
- 1½ tsp fresh lemon juice
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 400°F. Run fingers under skin of chicken to loosen skin from flesh.
- Combine oil, thyme, lemon rind and juice, garlic powder, salt and pepper. Rub under chicken skin.
- Place chicken on a rack in a broiler pan coated with cooking spray.
- Bake 40 minutes or until chicken is done.
- Discard skin. Cut chicken breasts in half to make 6 servings.
Side Dish Ingredients
- 3 acorn squash (about 4 lb total)
- 3 Tbsp olive oil
- 2 Tbsp pure maple syrup
- ¾ tsp salt
- ½ tsp pepper
- 5 cups frozen green peas
Side Dish Instructions
- Preheat oven to 400°F. Cut each squash in half lengthwise; discard seeds. Cut each half into 1-inch wedges.
- Arrange squash on a foil-lined rimmed baking sheet; brush with oil and syrup. Sprinkle with ½ tsp salt and pepper.
- Bake 30 to 35 minutes or until tender, turning once.
- Meanwhile, cook peas according to package directions. Toss with ¼ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
170
|
290
|
460
|
| Fat (g) | 6 | 8 | 14 |
| Sat. Fat (g) | 1 | 0.5 | 1.5 |
| Protein (g) | 28 | 9 | 37 |
| Carb (g) | 0 | 52 | 52 |
| Fiber (g) | 0 | 10 | 10 |
| Sodium (mg) | 260 | 420 | 680 |
Low Calorie Meal Plan
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