Creamy Horseradish Chicken
Herb-Roasted Potatoes and Carrots
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- 1 Tbsp prepared horseradish
- 3 green onions, thinly sliced
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until browned.
- Reduce heat to medium; add broth, cream, and horseradish to skillet. Cook 5 minutes or until sauce is thickened and chicken is done. Sprinkle with onions.
Side Dish Ingredients
- 1½ lb small red potatoes, cut into wedges
- 3 Tbsp olive oil
- 1½ tsp Italian seasoning
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 1 (12-oz) pkg frozen crinkle-cut carrots
Side Dish Instructions
- Preheat oven to 450°F. Toss together potatoes, oil, seasoning, and ½ tsp each salt and pepper on a large rimmed baking sheet; spread in a single layer. Roast 18 to 20 minutes or until lightly browned and tender.
- Meanwhile, cook carrots according to package directions. Toss with ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
284
|
160
|
444
|
| Fat (g) | 18 | 7 | 25 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 27 | 3 | 30 |
| Carb (g) | 2 | 24 | 26 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 274 | 350 | 624 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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