Lemon-Alfredo Sauce Chicken and Vegetables
Wine Recommendation
Francis Coppola Diamond Collection Chardonnay
Ingredients
- 1 lb boneless, skinless chicken breasts, halved lengthwise
- ½ lb asparagus, trimmed
- ½ bunch radishes, stemmed and halved lengthwise
- ½ (12-oz) pkg baby carrots, halved lengthwise
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup frozen green peas
- ½ (15-oz) container refrigerated Alfredo sauce (about ¾ cup)
- ¼ tsp lemon zest
- 1½ tsp lemon juice
Instructions
- Preheat oven to 450°F. Arrange chicken, asparagus, radishes, and carrots on a large greased rimmed baking sheet. Drizzle with oil, and sprinkle with salt and pepper; spread in a single layer.
- Bake 20 to 25 minutes or until chicken is done and vegetables are browned and tender.
- Meanwhile, cook peas and heat Alfredo sauce according to package directions. Stir lemon zest and lemon juice into sauce.
- Stir peas into vegetable mixture on baking sheets. Serve with sauce.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
499
|
499
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 43 | 43 |
| Carb (g) | 20 | 20 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 777 | 777 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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