Spicy Balsamic-Glazed Chicken
Sweet Potato-Kale SaladIngredients
- 1 lb boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt
- ⅛ tsp cayenne pepper
- 1 Tbsp olive oil
- ¼ cup balsamic vinegar
- ½ Tbsp minced garlic
- ½ Tbsp chopped fresh rosemary
- 1 Tbsp honey
- ½ Tbsp butter
Instructions
- Sprinkle chicken with salt and cayenne pepper. Cook in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet; keep warm.
- Stir together vinegar, garlic, and rosemary; add to skillet, and cook 2 to 3 minutes or until sauce is thick and bubbly. Stir in honey and butter; cook 1 minute or until melted. Serve chicken with sauce.
Side Dish Ingredients
- 1 (12-oz) pkg cubed sweet potatoes
- 1½ Tbsp minced garlic
- 1 Tbsp olive oil
- ½ Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- ½ (5-oz) pkg baby kale-spinach mix
- ¼ cup crumbled goat cheese
Side Dish Instructions
- Preheat oven to 425°F. Toss together potatoes, garlic, oil, lemon juice, salt, and pepper on a greased rimmed baking sheet.
- Bake 20 to 25 minutes or until tender; toss with kale, and sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
280
|
183
|
463
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 32 | 5 | 37 |
| Carb (g) | 10 | 27 | 37 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 476 | 315 | 791 |
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