Rosemary-Garlic Chicken
Tomato-Avocado Salad
Ingredients
- 2 lb boneless, skinless chicken breasts, cut in half lengthwise
- 2 Tbsp olive oil
- 1 Tbsp chopped fresh rosemary
- ½ tsp salt
- 2 cloves garlic, minced
Instructions
- Preheat oven to 425°F. Place chicken on a large rimmed baking sheet. Combine oil, rosemary, salt, and garlic; rub over chicken.
- Bake 20 minutes or until done.
Side Dish Ingredients
- 1 pint grape tomatoes, halved
- 2 avocados, sliced
- ⅔ cup crumbled feta cheese
- 2 Tbsp lime juice
- 1 clove garlic, minced
Side Dish Instructions
- Combine all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
223
|
170
|
393
|
| Fat (g) | 9 | 13 | 22 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 34 | 4 | 38 |
| Carb (g) | 0 | 10 | 10 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 262 | 158 | 420 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
