Apple Cider Vinegar Baked Chicken
Cauliflower Zucchini Croquettes
Ingredients
- 1½ cups apple cider vinegar
- ⅓ cup barbecue sauce
- 3 cloves garlic, crushed
- 2 lb bone-in, skin-on chicken breasts, cut in half
- 1 (10-oz) pkg frozen pearl onions
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 350°F. Whisk together vinegar, barbecue sauce, and garlic in a medium bowl.
- Arrange chicken, skin sides up, and onions in a 13- x 9-inch baking dish; sprinkle with salt and pepper. Pour vinegar mixture over chicken and onions.
- Bake for 30 to 40 minutes or until chicken is done. Sprinkle with parsley.
Side Dish Ingredients
- 1 (12-oz) pkg frozen riced cauliflower
- 1 zucchini, grated
- ½ tsp salt, divided
- 1 large egg
- ½ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- ⅓ cup almond flour
- ½ tsp garlic powder
- ¼ tsp pepper
- ¾ cup roasted garlic aioli (such as Stonewall Kitchen)
Side Dish Instructions
- Preheat oven to 350°F. Cook cauliflower according to package directions; drain.
- Meanwhile, sprinkle zucchini with ¼ tsp salt; let stand 5 minutes. Press moisture from zucchini using a kitchen towel or paper towels.
- Mix together cauliflower, zucchini, egg, cheese, panko, almond flour, garlic powder, ¼ tsp salt, and pepper in a large bowl. Shape into 24 patties.
- Arrange patties on a large rimmed baking sheet coated with cooking spray. Bake 20 minutes or until golden brown. Serve croquettes with aioli.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
199
|
295
|
494
|
| Fat (g) | 7 | 23 | 30 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 27 | 7 | 34 |
| Carb (g) | 6 | 13 | 19 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 273 | 613 | 886 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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