Balsamic-Mustard-Glazed Chicken
Roasted Carrots and Red Onions
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut in half lengthwise
- ½ tsp salt
- ¼ tsp pepper
- 3 Tbsp balsamic vinegar
- 1 Tbsp grainy Dijon mustard
- 1 Tbsp honey
- 1 tsp dried thyme
- 2 Tbsp olive oil
Instructions
- Sprinkle chicken with salt and pepper.
- Whisk together vinegar, mustard, honey, and thyme.
- Cook chicken in hot oil in a large nonstick skillet over medium heat 3 to 4 minutes per side or until done, basting with vinegar mixture every few minutes.
Side Dish Ingredients
- 2 lb carrots, cut into ½-inch pieces
- 2 red onions, thinly sliced
- 3 Tbsp olive oil
- 1 tsp garlic salt
- 1 tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until tender and golden brown, stirring occasionally.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
197
|
130
|
327
|
| Fat (g) | 7 | 7 | 14 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 26 | 2 | 28 |
| Carb (g) | 4 | 17 | 21 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 307 | 421 | 728 |
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