Rosemary-Garlic Chicken
Tomato-Avocado Salad
Ingredients
- 1 lb boneless, skinless chicken breasts, cut in half lengthwise
- 1 Tbsp canola oil
- 1½ tsp chopped fresh rosemary (or use ½ tsp dried crushed)
- ¼ tsp salt
- 1 clove garlic, minced
Instructions
- Preheat oven to 425°F. Place chicken on a large rimmed baking sheet. Combine oil, rosemary, salt, and garlic; rub over chicken.
- Bake 20 minutes or until done.
Side Dish Ingredients
- 1 cup grape tomatoes, halved
- 1 avocado, sliced
- ⅓ cup crumbled queso fresco cheese (or use feta)
- 1 Tbsp fresh lime juice
- 1 small clove garlic, minced
Side Dish Instructions
- Combine all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
223
|
170
|
393
|
| Fat (g) | 9 | 13 | 22 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 34 | 4 | 38 |
| Carb (g) | 0 | 10 | 10 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 262 | 158 | 420 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
