Blue Cheese Chicken
Cobb Side SaladIngredients
- ½ lb boneless, skinless chicken thighs
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 tsp olive oil
- 1 Tbsp whole buttermilk
- 1 Tbsp sour cream
- 1 small clove garlic, minced
- ½ tsp lemon juice
- ⅛ tsp dry mustard
- ¼ cup crumbled blue cheese
Instructions
- Sprinkle chicken with ⅛ tsp each salt and pepper. Cook chicken in hot oil in a skillet over medium-high heat 5 minutes per side or until done.
- Meanwhile, whisk together buttermilk, sour cream, garlic, lemon juice, mustard, and ⅛ tsp each salt and pepper. Fold in cheese. Serve sauce with chicken.
Side Dish Ingredients
- 1 large egg
- 2 slices center cut bacon, chopped
- 3 cups chopped romaine lettuce
- 1 small tomato, cut into wedges
- ½ avocado, sliced
- 3 Tbsp red wine vinaigrette
Side Dish Instructions
- Place egg in a small saucepan. Add water to cover; bring to a boil. Remove from heat; let stand, covered, 15 minutes. Drain and run cold water over egg; peel and chop.
- Meanwhile, cook bacon in a skillet over medium heat 4 to 6 minutes or until crisp.
- Divide lettuce between plates. Top with tomato, avocado, egg, and bacon; drizzle with vinaigrette.
Nutritional Information
Main | Side | Total | |
Servings | 2 | 2 | |
Calories |
261
|
274
|
535
|
Fat (g) | 16 | 23 | 39 |
Sat. Fat (g) | 6 | 4 | 10 |
Protein (g) | 27 | 8 | 35 |
Carb (g) | 2 | 11 | 13 |
Fiber (g) | 0 | 5 | 5 |
Sodium (mg) | 604 | 403 | 1007 |
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