Sage Chicken
Butternut Squash-Spinach Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ½ tsp dried rubbed sage
- 2 tsp olive oil
- ¼ cup low-sodium chicken broth
- ¼ cup heavy cream
Instructions
- Sprinkle chicken with sage and, if desired, salt. Cook chicken in hot oil in a skillet over medium-high heat 3 minutes per side or until browned.
- Add broth and cream to skillet; cook 8 minutes or until sauce thickens and chicken is done.
Side Dish Ingredients
- ⅔ cup cubed butternut squash
- 2 tsp olive oil
- 2 cups spinach
- ¼ cup dried cherries (or dried cranberries)
- ¼ cup crumbled goat cheese
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Cook squash in hot oil in a large skillet over medium-high heat 10 minutes or until browned and tender.
- Toss together spinach, squash, cherries, cheese, and vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
348
|
240
|
588
|
| Fat (g) | 20 | 17 | 37 |
| Sat. Fat (g) | 9 | 4 | 13 |
| Protein (g) | 39 | 4 | 43 |
| Carb (g) | 1 | 20 | 21 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 94 | 187 | 281 |
Quick & Healthy Meal Plan
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