Rosemary-Apricot Chicken
Pistachio-Cherry Salad
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil, divided
- 1 shallot, chopped
- 3 Tbsp apricot or peach preserves
- 2 tsp apple cider vinegar
- ⅛ tsp dried crushed rosemary
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in 2 tsp hot oil in a large skillet over medium-high heat 4 minutes per side or until browned. Remove chicken from skillet.
- Cook shallot in 1 tsp hot oil in same skillet over medium-high heat 3 to 4 minutes or until lightly browned. Reduce heat to medium; add chicken, preserves, vinegar, and rosemary. Cook 3 to 4 minutes or until thickened.
Side Dish Ingredients
- 3 cups spring mix
- ¼ cup crumbled goat cheese
- 3 Tbsp pistachios
- 3 Tbsp dried cherries (or use dried cranberries)
- 2 Tbsp olive oil and vinegar dressing
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
349
|
248
|
597
|
| Fat (g) | 11 | 19 | 30 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 39 | 7 | 46 |
| Carb (g) | 23 | 16 | 39 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 380 | 235 | 615 |
Quick & Healthy Meal Plan
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