Pancetta Chicken
Parmesan Vegetables with Pistachios
Ingredients
- 6 thin slices pancetta
- 3 (6-oz) boneless skinless chicken breasts
- ⅛ tsp pepper
Instructions
- Preheat oven to 450°F. Place 2 slices pancetta over each piece of chicken, tucking ends under.
- Place on a foil-lined rimmed baking sheet; sprinkle with pepper.
- Bake 20 minutes or until chicken is done.
Side Dish Ingredients
- ½ (12-oz) pkg fresh green beans
- ½ zucchini, sliced
- 1½ Tbsp olive oil, divided
- 1 small clove garlic, thinly sliced
- ¾ cup frozen peas
- 3 Tbsp water
- ¼ tsp pepper
- ⅛ tsp kosher salt
- 1½ tsp lemon zest
- 1½ tsp lemon juice
- ¼ cup freshly shaved Parmesan cheese
- 2 Tbsp chopped roasted pistachios, toasted
Side Dish Instructions
- Cook beans and zucchini in ½ Tbsp hot oil in a large skillet over medium heat 5 minutes until crisp-tender. Add garlic; cook 1 minute.
- Add peas, water, pepper, and salt. Bring to a simmer; cook 2 minutes. Stir in lemon zest, lemon juice, and 1 Tbsp oil; toss with cheese and pistachios.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
384
|
177
|
561
|
| Fat (g) | 21 | 12 | 33 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 46 | 7 | 53 |
| Carb (g) | 0 | 12 | 12 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 692 | 281 | 973 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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