Apple Cider Vinegar Baked Chicken
Cauliflower Zucchini Croquettes
Ingredients
- ¾ cup apple cider vinegar
- 3 Tbsp barbecue sauce
- 2 small cloves garlic, crushed
- 1 lb bone-in, skin-on chicken breasts, cut in half
- ½ (10-oz) pkg frozen pearl onions
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 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 baking dish; sprinkle with salt and pepper. Pour vinegar mixture over chicken and onions.
- Bake 30 to 40 minutes or until chicken is done. Sprinkle with parsley.
Side Dish Ingredients
- ½ (12-oz) pkg frozen riced cauliflower
- ½ zucchini, grated
- ¼ tsp salt, divided
- 1 large egg yolk
- ¼ cup freshly grated Parmesan cheese
- ¼ cup panko breadcrumbs
- 3 Tbsp almond flour
- ¼ tsp garlic powder
- ⅛ tsp pepper
- ⅓ 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 ⅛ tsp salt; let stand 5 minutes. Press moisture from zucchini using a kitchen towel or paper towels.
- Mix together cauliflower, zucchini, egg yolk, cheese, panko, almond flour, garlic powder, ⅛ tsp salt, and pepper in a large bowl. Shape into 12 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 | 3 | 3 | |
| Calories |
201
|
285
|
486
|
| Fat (g) | 7 | 22 | 29 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 27 | 6 | 33 |
| Carb (g) | 7 | 13 | 20 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 286 | 575 | 861 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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