Herb-and-Walnut-Crusted Chicken
Maple-Mustard Roasted Carrots
Ingredients
- 3 Tbsp finely chopped walnuts
- 3 Tbsp whole wheat panko breadcrumbs
- 1 tsp chopped fresh rosemary (or use ½ tsp dried rosemary, crushed)
- ½ lb chicken cutlets (about 2 cutlets)
- 2 Tbsp garlic mayonnaise
- 1 Tbsp olive oil
Instructions
- Preheat oven to 450°F. Combine nuts, panko, and rosemary in a shallow dish.
- Sprinkle chicken lightly with salt and pepper; dip in mayonnaise, and dredge in nut mixture, gently pressing to adhere.
- Cook chicken in hot oil in a skillet over medium-high heat 2 to 3 minutes per side or until browned. Transfer to a foil-lined baking sheet.
- Bake 4 to 6 minutes or until done.
Side Dish Ingredients
- 2 cups rainbow baby carrots
- 1 Tbsp olive oil
- ½ Tbsp pure maple syrup
- ½ Tbsp whole-grain mustard
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- ½ Tbsp fresh thyme leaves
Side Dish Instructions
- Preheat oven to 450°F. Halve larger carrots lengthwise. Combine carrots, oil, syrup, mustard, garlic, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until carrots are browned and tender. Sprinkle carrots with thyme; stir.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
394
|
138
|
532
|
Low Carb Meal Plan
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