Skillet Rosemary Chicken with Vegetables
Simple Spinach Salad
You Might Also Want
Dasani Purified Water
Ingredients
- 4 (5-oz) boneless, skinless chicken breasts
- 2 Tbsp whole-grain mustard, divided
- 3 Tbsp olive oil, divided
- 1 Tbsp chopped fresh rosemary (or use dried rosemary), divided
- ½ tsp kosher salt, divided
- 2 cloves garlic, minced
- 1 pint grape tomatoes
- 2 zucchini, sliced
- ⅓ cup olive-oil mayonnaise
- 1½ Tbsp water
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Combine ½ Tbsp mustard, 1 Tbsp oil, and 2 tsp rosemary; brush on chicken. Sprinkle with ¼ tsp salt.
- Cook chicken in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Remove from skillet; keep warm.
- Add 1 Tbsp oil and garlic to skillet; cook 30 seconds. Add tomatoes and zucchini. Cook 5 to 6 minutes or until tomatoes begin to burst. Stir in 1 tsp rosemary and ¼ tsp salt.
- Combine 1½ Tbsp mustard, mayonnaise, and water. Divide chicken and vegetable mixture among 4 plates. Serve with mustard sauce.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- 3 Tbsp freshly grated Parmesan cheese
- 1 Tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 3 Tbsp olive oil
Side Dish Instructions
- Combine spinach and cheese in a large bowl.
- Combine lemon juice, salt, and pepper in a small bowl; slowly whisk in oil until blended.
- Pour dressing over spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
381
|
121
|
502
|
| Fat (g) | 22 | 12 | 34 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 34 | 3 | 37 |
| Carb (g) | 6 | 2 | 8 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 656 | 241 | 897 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
