Rosemary-Bacon Chicken
Cranberry-Almond Rice Pilaf and Green Beans
Ingredients
- 1 Tbsp chopped fresh rosemary
- 1 tsp garlic salt
- 6 (6-oz) boneless, skinless chicken breasts
- 12 slices bacon
Instructions
- Preheat oven to 425°F. Rub rosemary and garlic salt over chicken. Wrap each chicken breast with 2 bacon slices. Cook chicken in an ovenproof skillet over medium-high heat 3 minutes per side or until bacon begins to brown.
- Transfer skillet to oven, and bake 12 minutes or until chicken is done and bacon is crisp.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 2 Tbsp olive oil
- 3 cups gluten-free chicken broth
- ¾ cup dried cranberries
- ¾ cup slivered almonds
- 1 (15-oz) pkg frozen green beans
Side Dish Instructions
- Cook rice in hot oil in a large saucepan over medium heat 2 minutes, stirring constantly.
- Add broth; bring to a boil, cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in cranberries and nuts.
- Meanwhile, steam green beans according to package directions. Season rice and green beans with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
