Thyme-Mushroom Chicken
Creamy Kale Mashed Potatoes
Ingredients
- 3 boneless, skinless chicken breasts, halved
- ¾ tsp salt, divided
- ½ tsp pepper, divided
- 3 Tbsp olive oil, divided
- 1 (16-oz) pkg sliced mushrooms
- 1½ tsp dried thyme
- 2 Tbsp fresh lemon juice
- 1 cup low-sodium chicken broth
- 1 Tbsp arrowroot
- 2 Tbsp water
Instructions
- Sprinkle chicken with ¼ tsp each salt and pepper.
- Brown chicken in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 3 minutes per side; remove from skillet, and keep warm.
- Cook mushrooms, ½ tsp salt, and ¼ tsp pepper in 2 Tbsp hot oil in skillet 10 minutes or until browned; add thyme, lemon juice, and chicken.
- Cover, reduce heat, and cook 5 minutes or until chicken is done.
- Whisk together arrowroot and water; add to sauce in skillet, and cook 3 minutes or until sauce is thickened.
Side Dish Ingredients
- 4 lb organic Yukon Gold potatoes, peeled and cut into chunks
- ¾ cup low-sodium chicken broth, divided
- 1 (8-oz) block cream cheese, softened
- ¼ cup butter
- ¾ lb organic kale, trimmed and coarsely chopped
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook potatoes in boiling salted water to cover 15 to 20 minutes or until tender; drain and return to pot.
- Add ½ cup broth, cream cheese, and butter. Mash until creamy.
- Meanwhile, cook kale, garlic, and ¼ cup broth in hot oil in a large skillet 10 to 12 minutes or until kale is wilted.
- Add kale to potatoes, and sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
188
|
529
|
717
|
| Fat (g) | 9 | 28 | 37 |
| Sat. Fat (g) | 1 | 13 | 14 |
| Protein (g) | 22 | 11 | 33 |
| Carb (g) | 4 | 59 | 63 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 345 | 418 | 763 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
