Creamy Garlic-Herb Chicken
Asparagus with Roasted Peppers and Capers
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp canola oil
- ½ cup low-sodium chicken broth
- 3 Tbsp white wine (or use chicken broth)
- ½ (6.5-oz) tub reduced-fat garlic and herb spreadable cheese
- ½ green onion, sliced
Instructions
- Pound chicken to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until browned. Remove from skillet.
- Add broth and wine to skillet, scraping pan to loosen browned bits. Bring to a boil; cook 5 minutes or until reduced to ½ cup.
- Add cheese; reduce heat to medium, and cook until creamy and thoroughly heated. Serve over chicken; sprinkle with green onion.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- ½ cup water
- 3 Tbsp finely chopped roasted red peppers
- 1½ Tbsp capers, chopped
- 1½ tsp canola oil
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Bring asparagus and water to a boil in a large skillet over medium-high heat.
- Cover, reduce heat, and simmer 4 minutes or until crisp-tender.
- Drain; add remaining ingredients. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
312
|
40
|
352
|
| Fat (g) | 14 | 2 | 16 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 41 | 2 | 43 |
| Carb (g) | 2 | 4 | 6 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 339 | 265 | 604 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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