Tuscan Chicken
Lemon-Roasted Cauliflower with Pine Nuts
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp butter, divided
- 1 (3.5-oz) pkg thinly sliced sun-dried tomatoes
- 2 Tbsp minced garlic
- 1 cup white wine (or use chicken broth)
- 1 cup chicken broth
- 1 (5-oz) pkg baby spinach
- ½ cup shredded Parmesan cheese
Instructions
- Cut chicken in half lengthwise; pound to an even thickness. Sprinkle with salt and pepper.
- Melt 2 Tbsp butter in a large skillet over medium-high heat; add chicken, and cook 2 minutes per side or until browned and done. Remove from skillet.
- Add tomatoes and garlic to skillet; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 2 to 3 minutes or until reduced by half. Add broth; simmer 2 to 3 minutes.
- Gradually add spinach, stirring until wilted. Sprinkle with cheese; cook 1 to 2 minutes or until melted. Stir in 1 Tbsp butter until melted. Serve sauce over chicken.
Side Dish Ingredients
- 2 (10-oz) pkg cauliflower florets
- ¼ cup olive oil
- 2 tsp lemon zest
- 1 Tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp pepper
- ⅓ cup pine nuts
- 2 Tbsp chopped fresh flat-leaf parsley
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a rimmed baking sheet. Bake 20 minutes or until golden and tender, stirring once.
- Toss with pine nuts and parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
385
|
155
|
540
|
| Fat (g) | 19 | 14 | 33 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 39 | 3 | 42 |
| Carb (g) | 8 | 6 | 14 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 470 | 223 | 693 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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