Creamy Herb Chicken
Simple Cauli-Rice and Peas
Ingredients
- 1 (10.5-oz) can cream of chicken soup
- ½ cup sour cream
- ¼ cup low-sodium chicken broth
- 1½ tsp chopped fresh thyme (or use 1 tsp dried thyme or basil)
- 1 tsp Dijon mustard
- 3 (6-oz) boneless, skinless chicken breasts
- 1 Tbsp olive oil
Instructions
- Whisk together soup, sour cream, broth, thyme, and mustard.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes per side or until browned.
- Add soup mixture to skillet; bring to a boil.
- Reduce heat; cover and simmer 5 minutes or until thoroughly heated. Season with pepper to taste.
Side Dish Ingredients
- 1 (10-oz) pkg frozen riced cauliflower
- ½ (10-oz) pkg frozen peas
- ¼ tsp salt
Side Dish Instructions
- Cook cauliflower and peas according to package directions.
- Combine cauliflower, peas, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
432
|
65
|
497
|
| Fat (g) | 24 | 0 | 24 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 43 | 5 | 48 |
| Carb (g) | 9 | 12 | 21 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 762 | 271 | 1033 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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