Garlic-Basil Chicken Thighs
Pesto-Arugula Potato Salad
Wine Recommendation
Robert Mondavi Bourbon Barrel Aged Chardonnay
Ingredients
- ½ lb boneless, skinless chicken thighs
- 1 Tbsp olive oil
- 1 Tbsp chopped fresh basil
- 1 Tbsp minced garlic
- ⅛ tsp salt
Instructions
- Preheat oven to 425°F. Place chicken on a rimmed baking sheet.Combine oil, basil, and garlic; rub mixture on chicken. Sprinkle with salt.
- Bake 18 to 20 minutes or until chicken is done.
Side Dish Ingredients
- ½ lb small yellow potatoes, halved
- ¼ cup sliced red onion
- 1 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 cups arugula
- ¼ cup pesto
Side Dish Instructions
- Preheat oven to 425°F. Toss together potatoes, onion, oil, salt, and pepper on a rimmed baking sheet; spread in a single layer. Roast 18 minutes or until lightly browned and tender.
- Combine potato mixture, arugula, and pesto, tossing until arugula wilts.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
204
|
282
|
486
|
| Fat (g) | 11 | 20 | 31 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 23 | 5 | 28 |
| Carb (g) | 1 | 22 | 23 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 254 | 479 | 733 |
Quick & Healthy Meal Plan
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