Rosemary-Mustard Chicken Breasts
Garlic Spinach-and-Sweet Potato Salad
Ingredients
- 3 (12-oz) bone-in, skin-on chicken breasts
- 2 cloves garlic, minced
- 2 tsp chopped dried rosemary (or use 1 Tbsp fresh rosemary)
- 2 tsp Dijon mustard
- 2 tsp lemon zest
- 1 Tbsp coconut oil, melted
- 1 Tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 375°F. Run fingers under skin of chicken to loosen skin from flesh.
- Combine garlic, rosemary, mustard, lemon zest, oil, lemon juice, salt, and pepper. Rub under chicken skin. Place chicken on a rack in a broiler pan rubbed with oil.
- Bake 45 minutes. Shred and reserve 1½ breasts for Chicken and Vegetable Stir-Fry recipe. Remove remaining chicken from bones, and cut into serving-size pieces.
Side Dish Ingredients
- 1 large sweet potato
- 1 Tbsp coconut oil
- 1 clove garlic, minced
- 1 (6-oz) pkg spinach
- 2 Tbsp balsamic vinegar
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 375°F. Bake potato 45 minutes or until tender (see Note); cool, peel, and chop.
- Melt oil in a large nonstick skillet over medium-high heat; add garlic, and cook 1 minute or until fragrant.
- Add spinach, vinegar, salt, and pepper; cook 3 to 5 minutes or until spinach is wilted and liquid is almost evaporated. Toss with potato.
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