Chicken with Orange-Cranberry Compote
Farro with Pistachios and Spinach
Ingredients
- 1½ lb chicken cutlets
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp dried thyme
- 2 Tbsp olive oil
- 2 navel oranges
- 1 (14-oz) can whole-berry cranberry sauce
- 2 Tbsp balsamic vinegar
- 1 Tbsp low-sodium soy sauce
Instructions
- Sprinkle chicken with salt, pepper, and thyme. Cook in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet, and keep warm.
- Grate zest and squeeze juice from 1 orange. Peel and chop remaining orange. Add orange zest, juice, and chopped orange to skillet with cranberry sauce, vinegar, and soy sauce.
- Bring to a boil; reduce heat, and simmer 5 minutes or until thickened. Spoon sauce over chicken.
Side Dish Ingredients
- 1 (8-oz) pkg diced onions (about 1½ cups)
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1½ cups pearled farro
- 3 cups water
- ½ tsp salt
- ¼ tsp pepper
- 1 (10-oz) pkg baby spinach
- ½ (4-oz) pkg lightly salted shelled pistachios
Side Dish Instructions
- Cook onion and garlic in hot oil in a medium saucepan over medium-high heat until tender. Stir in farro, water, salt, and pepper; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until farro is tender. Stir in spinach and nuts; toss until spinach is wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
209
|
275
|
484
|
| Fat (g) | 5 | 8 | 13 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 7 | 11 | 18 |
| Carb (g) | 31 | 43 | 74 |
| Fiber (g) | 1 | 8 | 9 |
| Sodium (mg) | 314 | 254 | 568 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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