Orange-Rosemary Chicken
Broccoli-Kale Slaw with Grapes
Ingredients
- 3 bone-in, skin-on chicken breasts
- 1 navel orange
- 1½ Tbsp finely chopped fresh rosemary (or use 1½ tsp dried crushed rosemary)
- ½ tsp kosher salt
- 2 cloves garlic, minced
Instructions
- Preheat oven to 425°F. Place chicken on a rimmed baking sheet.
- Grate 1 Tbsp zest and squeeze 3 Tbsp juice from orange. Combine orange zest, orange juice, rosemary, salt, and garlic; rub into chicken.
- Bake 45 minutes or until done.
Side Dish Ingredients
- 2½ Tbsp olive-oil mayonnaise
- ½ Tbsp honey
- ½ Tbsp apple cider vinegar
- ⅛ tsp kosher salt
- ½ (12-oz) pkg broccoli slaw
- ½ (5-oz) pkg baby kale
- ½ cup halved seedless red grapes
Side Dish Instructions
- Whisk together mayonnaise, honey, vinegar, and salt in a bowl. Add slaw, kale, and grapes; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
242
|
129
|
371
|
| Fat (g) | 9 | 10 | 19 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 35 | 3 | 38 |
| Carb (g) | 3 | 14 | 17 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 403 | 191 | 594 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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