Charred Lemon Chicken
Roasted Tomatoes with Balsamic Glaze
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 Tbsp olive oil
- 1 lemon, halved crosswise
- 1 Tbsp butter, cubed
- 1½ Tbsp minced garlic
- ¼ cup white wine (or use chicken broth)
- 1½ Tbsp capers
- 2 Tbsp chopped fresh parsley
Instructions
- Season chicken lightly with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side. Remove chicken from skillet; keep warm.
- Place lemon, cut sides down, in skillet; cook 2 minutes or until browned. Remove from skillet.
- Add butter and garlic; cook 30 seconds. Stir in wine, scraping skillet to loosen browned bits; return chicken to skillet, and stir in capers. Cook 2 to 3 minutes or until chicken is done and sauce is slightly thickened.
- Return lemons to skillet; sprinkle with parsley.
Side Dish Ingredients
- 1½ lb Roma tomatoes, halved lengthwise
- 2 Tbsp olive oil
- ½ Tbsp balsamic glaze
Side Dish Instructions
- Preheat oven to 475°F. Toss together tomatoes and oil on a rimmed baking sheet; arrange in a single layer. Bake 20 to 25 minutes.
- Sprinkle tomatoes lightly with salt and pepper; drizzle with glaze.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
302
|
126
|
428
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
