Sage-Garlic Butter Chicken
Shallot and Pecan Spinach Salad
Ingredients
- 1½ Tbsp butter
- 1¼ lb bone-in, skin-on chicken thighs
- ¾ tsp dried rubbed sage
- ¼ tsp salt
- 1 clove garlic, minced
Instructions
- Preheat oven to 425°F. Melt butter in a large skillet over medium-high heat. Sprinkle chicken with sage and salt. Add chicken to skillet, skin side down; cook 5 minutes.
- Transfer chicken to a rimmed baking sheet; sprinkle with garlic. Bake 20 minutes or until chicken is done.
Side Dish Ingredients
- 1½ shallots, thinly sliced
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ¼ tsp salt
- ½ (5-oz) pkg baby spinach
- 2½ Tbsp chopped pecans
Side Dish Instructions
- Cook shallots in hot oil in a large skillet over medium heat 10 minutes or until golden. Remove shallots with a slotted spoon. Let oil cool.
- Combine cooled oil, vinegar, mustard, and salt in a large bowl. Add spinach and nuts; toss. Top with shallots.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
409
|
141
|
550
|
| Fat (g) | 32 | 13 | 45 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 27 | 2 | 29 |
| Carb (g) | 1 | 5 | 6 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 370 | 254 | 624 |
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