Chicken Cutlets with Orange Gremolata
Pan-Roasted Beets
Ingredients
- 2 lb thin sliced boneless, skinless chicken breasts (or use boneless, skinless chicken breasts cut in half lengthwise)
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 navel orange
- 1 lemon
- ½ cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tsp ground cumin
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large nonstick skillet 2 minutes per side or until done; keep warm.
- Grate zest from orange and lemon to equal 1 tsp each; squeeze juice from orange and lemon to equal 1 Tbsp each.
- Combine zest, juices, parsley, garlic, and cumin; spoon over chicken.
Side Dish Ingredients
- 2 lb beets, peeled and cut into wedges
- ⅓ cup low-sodium chicken broth
- 2 Tbsp honey
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine beets and broth in a large cast-iron skillet over medium-high heat; cover and simmer 10 minutes or until almost tender.
- Uncover, and stir in honey and oil; cook 5 minutes or until beets are browned and tender. Season with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
228
|
86
|
314
|
| Fat (g) | 9 | 2 | 11 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 1 | 16 | 17 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 169 | 180 | 349 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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