Bloody Mary Chicken
Horseradish Mashed Potatoes and Arugula
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ tsp pepper
- 2 Tbsp olive oil, divided
- 1 (10-oz) pkg diced mirepoix (carrots, celery, and onion)
- 1½ cups bloody Mary mix
Instructions
- Pound chicken to an even thickness using the heel of your hand or a meat mallet; sprinkle with pepper. Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until browned. Remove from skillet; keep warm.
- Add 1 Tbsp oil and mirepoix to skillet; cook 5 minutes or until tender.
- Add chicken and bloody Mary mix to skillet; cook 4 minutes or until sauce is thickened and chicken is done.
Side Dish Ingredients
- 1 (24-oz) pkg refrigerated mashed potatoes
- 1 Tbsp prepared horseradish
- 6 cups arugula
- 1 pint grape tomatoes
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Cook potatoes according to package direction. Stir in horseradish.
- Toss together arugula, tomatoes, and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
250
|
175
|
425
|
| Fat (g) | 8 | 10 | 18 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 35 | 4 | 39 |
| Carb (g) | 7 | 21 | 28 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 327 | 499 | 826 |
Quick & Healthy Meal Plan
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