Creamy Sage Chicken
Butternut Squash-Spinach Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1½ tsp dried rubbed sage
- 2 Tbsp olive oil
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
Instructions
- Sprinkle chicken with sage and, if desired, salt. Cook chicken in hot oil in a large skillet over medium-high heat 3 minutes per side or until browned.
- Add broth and cream to skillet; cook 8 minutes or until sauce thickens and chicken is done.
Side Dish Ingredients
- 2 cups cubed butternut squash
- 2 Tbsp olive oil
- 1 (10-oz) pkg spinach
- ½ cup dried cranberries
- ¾ cup crumbled feta cheese
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Cook squash in hot oil in a large skillet over medium-high heat 10 minutes or until browned and tender.
- Toss together spinach, squash, cranberries, cheese, and vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
348
|
254
|
602
|
| Fat (g) | 20 | 19 | 39 |
| Sat. Fat (g) | 9 | 5 | 14 |
| Protein (g) | 39 | 4 | 43 |
| Carb (g) | 1 | 17 | 18 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 94 | 310 | 404 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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