Mustard-Shallot Chicken
Charred Corn and Tomato Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil
- ¾ cup low-sodium chicken broth
- 3 shallots, finely chopped
- ¼ cup Dijon mustard
Instructions
- Cook chicken, in 2 batches if needed, in hot oil in a large skillet over medium-high heat 4 minutes per side or until browned.
- Stir in broth, shallots, and mustard; cook 3 to 4 minutes or until sauce is reduced and chicken is done.
Side Dish Ingredients
- 1½ cups frozen corn kernels
- 1 Tbsp olive oil
- 1 (9-oz) pkg chopped romaine lettuce
- 1 pint grape tomatoes, halved
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Cook frozen corn in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until browned. Toss together lettuce, tomatoes, corn, and vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
267
|
129
|
396
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 3 | 16 | 19 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 327 | 113 | 440 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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