Cranberry-Thyme Roasted Chicken
Nutty Cauliflower Pilaf
Ingredients
- 1¼ lb bone-in, skin-on chicken breasts
- 1 Tbsp chopped fresh thyme, divided
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- ¼ cup white wine (or use low-sodium chicken broth)
- 1 small clove garlic, crushed
- ¾ cup fresh cranberries
- 1 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
Instructions
- Preheat oven to 400°F. Sprinkle chicken with ½ Tbsp thyme, salt, and pepper. Cook chicken, skin sides down, in hot oil in a large oven-proof skillet over medium-high heat 5 minutes or until skin is browned.
- Remove chicken from skillet. Stir in wine and garlic, scraping pan to loosen browned bits.
- Return chicken to skillet.
- Toss together cranberries, maple syrup, and vinegar in a bowl. Drizzle over chicken.
- Bake 15 to 20 minutes or until chicken is done. Sprinkle with ½ Tbsp thyme.
Side Dish Ingredients
- ½ (16-oz) pkg cauliflower crumbles (about 1¾ cups, such as Green Giant)
- 1½ Tbsp olive oil
- ½ tsp dried sage
- ¼ tsp salt
- ¼ tsp pepper
- ⅛ tsp ground cinnamon
- Dash of ground nutmeg
- 3 Tbsp slivered almonds
- 1½ tsp chopped fresh thyme (or use ½ tsp dried)
Side Dish Instructions
- Preheat oven to 400°F. Toss together cauliflower, oil, sage, salt, pepper, cinnamon, and nutmeg; spread in a single layer on a rimmed baking sheet.
- Bake 20 minutes, stirring once.
- Stir in almonds and thyme. Bake 5 to 10 minutes longer or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
226
|
118
|
344
|
| Fat (g) | 8 | 10 | 18 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 28 | 3 | 31 |
| Carb (g) | 8 | 5 | 13 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 251 | 212 | 463 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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