Sautéed Chicken and Pears
Parsnip Mash with Green Beans
Ingredients
- 1 boneless, skinless chicken breast, halved
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 organic pear, peeled, cored, and sliced
- ½ onion, halved and sliced
- 2 cloves garlic, minced
- ½ tsp dried rosemary (or use ½ tsp fresh rosemary)
- ¼ cup balsamic vinegar
Instructions
- Sprinkle chicken with salt and pepper. Cook in hot oil in a large skillet over medium heat 3 to 4 minutes per side or until browned; remove from skillet, and keep warm.
- Add pear, onion, garlic, and rosemary to skillet; sauté 8 minutes or until pear is caramelized and onion is tender. Add vinegar; cook 2 minutes or until reduced slightly.
- Nestle chicken around mixture in skillet; cover, reduce heat to medium, and cook 10 minutes or until chicken is done.
Side Dish Ingredients
- 1 lb parsnips, peeled and cut into 1-inch pieces
- 1 (8-oz) pkg thin green beans
- ⅓ cup low-sodium chicken broth
- 1 Tbsp butter
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Bring parsnips and water to cover to a boil in a saucepan; cook 20 minutes or until tender.
- Meanwhile, cook green beans according to package directions; set aside.
- Drain parsnips; stir in broth, butter, salt, and pepper. Mash to desired consistency.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
227
|
303
|
530
|
| Fat (g) | 9 | 11 | 20 |
| Sat. Fat (g) | 1 | 5 | 6 |
| Protein (g) | 14 | 6 | 20 |
| Carb (g) | 23 | 49 | 72 |
| Fiber (g) | 3 | 14 | 17 |
| Sodium (mg) | 327 | 378 | 705 |
Clean Eating Meal Plan
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