Roasted Chicken Thighs with Pears
Tarragon Green Beans
Ingredients
- 4 red pears, cored and quartered
- 1 red onion, thinly sliced
- 3 Tbsp olive oil, divided
- 1 Tbsp honey
- 1 tsp dried crushed rosemary
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 425°F. Toss together pears, onion, 2 Tbsp oil, honey, and rosemary on a parchment paper-lined rimmed baking sheet. Spread in a single layer.
- Arrange chicken around vegetables; drizzle with 1 Tbsp oil. Sprinkle chicken and vegetables with salt and pepper.
- Bake 18 minutes; increase oven temperature to broil.
- Broil 3 minutes or until chicken is browned and done.
Side Dish Ingredients
- 1½ lb green beans, trimmed
- 3 Tbsp light butter with canola oil
- 1 tsp dried tarragon, crushed
- 1 tsp yellow mustard
- ½ tsp salt
Side Dish Instructions
- Arrange green beans in a steamer basket over boiling water; cover and steam 6 to 8 minutes or until crisp-tender.
- Stir together remaining ingredients in a serving bowl; add green beans, tossing until well blended.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
318
|
50
|
368
|
| Fat (g) | 12 | 3 | 15 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 30 | 1 | 31 |
| Carb (g) | 20 | 7 | 27 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 330 | 250 | 580 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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