Lemon-Rosemary Chicken
Almond Cauli-Rice and Sweet Peas
Ingredients
- 1 lemon
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ¼ cup all-purpose flour
- ¼ cup olive oil
- 3 cloves garlic, minced
- 1 Tbsp chopped fresh rosemary
- 1 cup low-sodium chicken broth
Instructions
- Grate zest and squeeze juice from lemon. Halve chicken lengthwise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with salt and pepper.
- Place flour in a shallow bowl; dredge chicken in flour, shaking off excess.
- Cook chicken, in batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 minutes per side or until browned. Remove chicken from skillet, and keep warm.
- Reduce heat to medium; add garlic, rosemary, broth, lemon zest, and lemon juice. Cook 5 minutes or until reduced by half. Return chicken to skillet, and cook until chicken is done. Spoon sauce over chicken.
Side Dish Ingredients
- 2 (10-oz) pkg frozen riced cauliflower
- ½ cup slivered almonds, toasted
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 (12-oz) pkg frozen sweet peas
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in nuts and ¼ tsp each salt and pepper.
- Cook peas according to package directions. Stir in ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
318
|
125
|
443
|
| Fat (g) | 14 | 4 | 18 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 39 | 7 | 46 |
| Carb (g) | 7 | 15 | 22 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 283 | 217 | 500 |
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