Herb-Roasted Chicken with Carrots and Shallots
Creamy Tarragon-Kale Slaw
Ingredients
- 1 lb bone-in, skin-on chicken breasts, halved
- ½ tsp salt
- ¼ tsp pepper
- ½ lemon
- 1½ Tbsp butter, softened
- 1½ tsp grated ginger
- 1 tsp cumin seeds
- ½ (16-oz) pkg multicolored baby carrots (or plain baby carrots)
- ¼ lb shallots (about 4), quartered
Instructions
- Preheat oven to 350°F. Season chicken with salt and pepper.
- Grate zest and squeeze juice from lemon over a bowl. Stir in butter, ginger, and cumin.
- Rub chicken with butter mixture. Place in a large roasting pan.
- Scatter carrots and shallots around chicken. Bake 30 minutes or until chicken is done and vegetables are tender. Toss with juices in pan.
Side Dish Ingredients
- 2 Tbsp olive-oil mayonnaise
- 1 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 1 tsp dried tarragon
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 cups chopped kale
- ½ (10-oz) pkg angel hair coleslaw
- ¼ cup freshly shaved Parmesan cheese
- 3 Tbsp unsweetened dried cranberries
Side Dish Instructions
- Whisk together mayonnaise, oil, lemon juice, tarragon, salt, and pepper in a large bowl. Add kale and coleslaw; toss. Cover and chill 30 minutes or until ready to serve.
- Sprinkle with cheese and cranberries.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
226
|
174
|
400
|
| Fat (g) | 9 | 14 | 23 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 24 | 3 | 27 |
| Carb (g) | 14 | 10 | 24 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 538 | 293 | 831 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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