Lemony Chicken and Sugar Snap Peas
Mediterranean Quinoa
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 Tbsp fresh lemon juice
- 2 (8-oz) pkg sugar snap peas
- 1 Tbsp chopped fresh thyme
- 3 Tbsp butter
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet.
- Add garlic to hot skillet; cook 30 seconds. Add wine and lemon juice; cook 3 minutes, scraping skillet to loosen browned bits. Stir in peas and thyme; cook 2 to 3 minutes or until peas are crisp-tender.
- Remove from heat; stir in butter until melted. Return chicken to skillet, and spoon sauce over chicken.
Side Dish Ingredients
- 3 (10-oz) pkg frozen Mediterranean-style quinoa (such as Path of Life)
Side Dish Instructions
- Cook quinoa according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
324
|
190
|
514
|
| Fat (g) | 14 | 9 | 23 |
| Sat. Fat (g) | 5 | 4 | 9 |
| Protein (g) | 36 | 6 | 42 |
| Carb (g) | 7 | 22 | 29 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 308 | 510 | 818 |
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