Lemon-Rosemary Chicken
Almond Cauli-Rice and Sweet Peas
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 1 small lemon
- 3 (6-oz) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp all-purpose flour
- 2 Tbsp olive oil
- 2 small cloves garlic, minced
- ½ Tbsp chopped fresh rosemary (or use 1 tsp dried crushed)
- ½ cup low-sodium chicken broth
Instructions
- Grate zest and squeeze juice from lemon. Cut chicken in half lengthwise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with salt and pepper.
- Place flour in a shallow bowl; dredge chicken in flour, shaking off excess.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until browned. Remove chicken from skillet, and keep warm.
- Reduce heat to medium; add garlic, rosemary, broth, lemon zest, and lemon juice. Cook 5 minutes or until reduced by half. Return chicken to skillet, and cook until chicken is done. Spoon sauce over chicken.
Side Dish Ingredients
- 1 (10-oz) pkg frozen riced cauliflower
- ¼ cup slivered almonds, toasted
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 cup frozen sweet peas
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in nuts and ⅛ tsp each salt and pepper.
- Cook peas according to package directions. Stir in ⅛ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
318
|
125
|
443
|
| Fat (g) | 14 | 4 | 18 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 39 | 7 | 46 |
| Carb (g) | 7 | 15 | 22 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 283 | 217 | 500 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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