Dill-Feta Chicken
Roasted Fingerling Potatoes and Brussels Sprouts
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil
- ½ cup plain Greek yogurt
- 1 (6-oz) pkg crumbled feta cheese
- 3 cloves garlic, minced
- ¼ cup lemon juice
- ¼ cup chopped fresh dill
Instructions
- Cook chicken, in batches if necessary, in hot oil in a large skillet 5 to 6 minutes per side or until done.
- Meanwhile, stir together yogurt, cheese, garlic, lemon juice, and dill, adding water if necessary to reach desired consistency. Serve sauce with chicken.
Side Dish Ingredients
- 2 (16-oz) pkg halved Brussels sprouts
- 1 (24-oz) bag fingerling potatoes, halved
- 4 Tbsp olive oil
- 4 Tbsp minced garlic
- ¾ tsp salt
- ¾ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Combine Brussels sprouts, potatoes, oil, garlic, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
349
|
241
|
590
|
| Fat (g) | 17 | 9 | 26 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 44 | 8 | 52 |
| Carb (g) | 3 | 36 | 39 |
| Fiber (g) | 0 | 9 | 9 |
| Sodium (mg) | 346 | 336 | 682 |
Quick & Healthy Meal Plan
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