Sage-Browned Butter Chicken
Roasted Baby Carrots
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ⅛ tsp pepper
- ½ Tbsp olive oil
- 3 Tbsp butter
- 5 sage leaves
- 1 clove garlic, crushed
- ½ tsp lemon zest
Instructions
- Sprinkle chicken with salt and pepper, and cook in hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet.
- Melt butter in skillet. Add sage, garlic, and lemon zest; cook until butter begins to brown.
- Remove from heat, and let stand 3 minutes.
- Discard sage and garlic; serve sauce over chicken.
Side Dish Ingredients
- 1 (12-oz) pkg multicolored baby carrots with tops
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- ⅛ tsp pepper
- 1 green onion, chopped
Side Dish Instructions
- Preheat oven to 450°F. Cut larger carrots in half lengthwise. Combine carrots, oil, garlic, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until carrots are browned and tender. Sprinkle with green onion, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
284
|
83
|
367
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 33 | 1 | 34 |
| Carb (g) | 1 | 10 | 11 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 477 | 286 | 763 |
Low Carb Meal Plan
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