Chicken with Honey-Roasted Tomatoes
Sautéed Lemon-Garlic Kale
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1½ cups grape tomatoes
- 2 tsp honey
- ½ Tbsp balsamic vinegar
- 1 Tbsp chopped fresh basil
Instructions
- Preheat oven to 425°F. Season chicken lightly with salt and pepper. Cook chicken in hot oil in an ovenproof skillet over medium-high heat 3 minutes per side or until browned.
- Toss together tomatoes, honey, and vinegar; spoon mixture around chicken in skillet. Transfer skillet to oven.
- Bake 10 to 12 minutes or until chicken is done and tomatoes are tender; stir in basil. Serve with Sautéed Lemon-Garlic Kale recipe.
Side Dish Ingredients
- 1 clove garlic, minced
- 1 tsp olive oil
- ½ (5-oz) pkg baby kale
- 2 tsp fresh lemon juice
Side Dish Instructions
- Sauté garlic in hot oil in a skillet over medium heat 30 seconds. Add kale and lemon juice. Sauté 2 minutes or until kale is wilted. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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