Herb-Roasted Chicken with Carrots and Shallots
Creamy Tarragon-Kale Slaw
Ingredients
- 2 lb bone-in, skin-on chicken breasts, halved
- ¾ tsp salt
- ½ tsp pepper
- 1 lemon
- 3 Tbsp light butter with canola oil, softened
- 1 Tbsp grated ginger
- 2 tsp cumin seeds
- 1 (16-oz) pkg multicolored baby carrots (or plain baby carrots)
- ½ lb shallots (about 8), quartered
Instructions
- Preheat oven to 350°F. Season chicken with salt and pepper.
- Grate zest and squeeze juice from lemon over a bowl. Stir in butter, ginger, and cumin.
- Rub chicken with butter mixture. Place in a large roasting pan.
- Scatter carrots and shallots around chicken. Bake 30 minutes or until chicken is done and vegetables are tender. Toss with juices in pan.
Side Dish Ingredients
- ¼ cup olive-oil mayonnaise
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 2 tsp dried tarragon
- ¼ tsp salt
- ¼ tsp pepper
- 4 cups chopped kale
- 1 (10-oz) pkg angel hair coleslaw
- ½ cup freshly shaved Parmesan cheese
- ⅓ cup unsweetened dried cranberries
Side Dish Instructions
- Whisk together mayonnaise, oil, lemon juice, tarragon, salt, and pepper in a large bowl. Add kale and coleslaw; toss. Cover and chill 30 minutes or until ready to serve.
- Sprinkle with cheese and cranberries.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
200
|
172
|
372
|
| Fat (g) | 5 | 14 | 19 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 24 | 3 | 27 |
| Carb (g) | 14 | 10 | 24 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 440 | 293 | 733 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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