One-Pot Greek Lemon-Garlic Chicken
Warm Asparagus-Tomato Salad
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
- 1 head garlic, halved crosswise
- 2 lemons, halved
- ½ cup white wine (or use low-sodium chicken broth)
- 1 (6-oz) jar pitted kalamata olives, drained
Instructions
- Season chicken with salt and pepper. Cook chicken in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes per side or until browned. Remove from pan.
- Remove as much outer papery skin from garlic as possible.
- Place garlic and lemons, cut sides down, in pan; cook 2 minutes or until browned. Remove from pan.
- Add wine, and stir with a wooden spoon to loosen browned bits from bottom of pan; return chicken to pan, and stir in olives.
- Bring to a boil; cover, reduce heat, and simmer 10 minutes or until chicken is done.
- Return garlic and lemons to pan to serve.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- 1 pint grape tomatoes
- 1½ Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp capers
- 1 Tbsp lemon juice
- ¼ cup crumbled feta cheese
Side Dish Instructions
- Preheat oven to 350°F. Toss together asparagus, tomatoes, oil, salt, and pepper on a large rimmed baking sheet; spread in a single layer. Bake 15 to 18 minutes or until asparagus is browned and tomatoes are softened and ready to burst.
- Stir capers and lemon juice into asparagus and tomatoes; sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
350
|
79
|
429
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 2.5 | 1 | 3.5 |
| Protein (g) | 39 | 3 | 42 |
| Carb (g) | 5 | 7 | 12 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 580 | 253 | 833 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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