Sage-Garlic Butter Chicken
Shallot and Pecan Farro-Spinach Salad
Ingredients
- 3 Tbsp butter
- 2 lb boneless, skinless chicken thighs
- 1½ tsp dried rubbed sage
- ½ tsp salt
- 3 cloves garlic, minced
Instructions
- Melt butter in a large skillet over medium-high heat. Sprinkle chicken with sage and salt. Add chicken to skillet; cook 5 minutes. Turn chicken; add garlic, and cook 5 minutes or until done.
Side Dish Ingredients
- 1½ cups quick-cooking farro
- 3 shallots, thinly sliced
- ¼ cup olive oil
- 2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- ½ tsp salt
- 1 (5-oz) pkg baby spinach
- ⅓ cup chopped pecans
Side Dish Instructions
- Cook farro according to package directions.
- Meanwhile, cook shallots in hot oil in a large skillet over medium heat 10 minutes or until golden. Remove shallots with a slotted spoon. Let oil cool.
- Combine cooled oil, vinegar, mustard, honey, and salt in a large bowl. Add farro, spinach, and nuts; toss. Top with shallots.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
237
|
285
|
522
|
| Fat (g) | 12 | 13 | 25 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 30 | 8 | 38 |
| Carb (g) | 1 | 36 | 37 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 383 | 279 | 662 |
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