Chicken with Honey-Roasted Tomatoes
Sautéed Lemon-Garlic Kale
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 2 pints grape tomatoes
- 2 Tbsp honey
- 1 Tbsp balsamic vinegar
- 2 Tbsp chopped fresh basil
Instructions
- Preheat oven to 425°F. Season chicken with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 minutes per side or until browned.
- Toss together tomatoes, honey, and vinegar; spoon mixture around chicken in skillet. Transfer skillet to oven.
- Bake 10 to 12 minutes or until chicken is done and tomatoes are tender; stir in basil. Serve with Sautéed Lemon-Garlic Kale recipe.
Side Dish Ingredients
- 1 (16-oz) pkg chopped kale
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook kale in boiling water to cover in a saucepan 5 minutes or until kale is wilted; drain and squeeze dry.
- Cook garlic in hot oil in a Dutch oven over medium heat 1 minute. Add kale, lemon juice, salt, and pepper; sauté 10 minutes or until kale is tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
304
|
60
|
364
|
| Fat (g) | 9 | 3 | 12 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 40 | 3 | 43 |
| Carb (g) | 13 | 8 | 21 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 465 | 220 | 685 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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