Walnut-Caper Chicken
Parmesan Green Peas and Rice
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ¼ tsp salt, divided
- ⅛ tsp black pepper
- 1 Tbsp olive oil, divided
- 3 Tbsp chopped walnuts
- 1 Tbsp drained capers
- 2 Tbsp chopped fresh parsley
- 1 tsp balsamic vinegar
- ½ tsp lemon zest
- Dash of crushed red pepper
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with ⅛ tsp each salt and black pepper.
- Cook chicken in ½ Tbsp hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
- Meanwhile, toast nuts in a dry skillet over medium heat 2 to 3 minutes or until fragrant.
- Cook capers in ½ Tbsp hot oil in skillet over medium heat 3 to 5 minutes or until capers are browned. Remove from heat; stir in nuts, parsley, vinegar, lemon zest, red pepper, and ⅛ tsp salt. Spoon over chicken.
Side Dish Ingredients
- ⅓ cup instant brown rice
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 tsp olive oil
- 1 cup frozen green peas
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 tsp water
- 1 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook onion and garlic in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until tender. Add peas, salt, pepper, and water. Cover and cook 4 to 5 minutes or until peas are tender. Top with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
341
|
214
|
555
|
| Fat (g) | 18 | 4 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 40 | 7 | 47 |
| Carb (g) | 3 | 38 | 41 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 471 | 265 | 736 |
Quick & Healthy Meal Plan
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