Rosemary-Apricot Chicken
Pistachio-Cherry Salad
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ¾ tsp salt
- ¾ tsp pepper
- 3 Tbsp olive oil, divided
- 2 shallots, chopped
- ½ cup apricot or peach preserves
- 2 Tbsp apple cider vinegar
- ¼ tsp dried crushed rosemary
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken, in batches if necessary, in 2 Tbsp hot oil over medium-high heat 4 minutes per side or until browned. Remove chicken from pan.
- Cook shallots in 1 Tbsp hot oil in same skillet over medium-high heat 3 to 4 minutes or until lightly browned. Reduce heat to medium; add chicken, preserves, vinegar, and rosemary. Cook 3 to 4 minutes or until thickened.
Side Dish Ingredients
- 8 cups spring mix
- ¾ cup crumbled goat cheese
- ½ cup pistachios
- ½ cup dried cherries (or use dried cranberries)
- ⅓ cup olive oil and vinegar dressing
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
337
|
221
|
558
|
| Fat (g) | 11 | 16 | 27 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 39 | 7 | 46 |
| Carb (g) | 19 | 15 | 34 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 378 | 208 | 586 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
