Tuscan Chicken
Lemon-Roasted Cauliflower with Pine Nuts
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1½ Tbsp butter, divided
- 1 oz thinly sliced sun-dried tomatoes (about ½ cup)
- 2 tsp minced garlic
- ⅓ cup dry white wine (or use chicken broth)
- ¼ cup chicken broth
- 2 cups baby spinach
- 2 Tbsp shredded Parmesan cheese
Instructions
- Cut chicken in half lengthwise; pound to an even thickness. Sprinkle with salt and pepper.
- Melt 1 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 ½ Tbsp butter until melted. Serve sauce over chicken.
Side Dish Ingredients
- 1 (10-oz) pkg cauliflower florets
- 2 Tbsp olive oil
- 1 tsp lemon zest
- 1½ tsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp pine nuts
- 1 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 | 2 | 2 | |
| Calories |
360
|
214
|
574
|
| Fat (g) | 15 | 20 | 35 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 43 | 4 | 47 |
| Carb (g) | 12 | 9 | 21 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 402 | 335 | 737 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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