Dijon-Herb Chicken Thighs
Dill-Green Pea Potato Salad
Ingredients
- 1 Tbsp olive oil, divided
- 1 Tbsp chopped fresh parsley, divided
- 2 tsp minced garlic
- 1 tsp Dijon mustard
- ½ lb boneless, skinless chicken thighs
Instructions
- Whisk together 2 tsp oil, 2 tsp parsley, garlic, and mustard. Rub mixture all over chicken.
- Cook chicken in 1 tsp hot oil in a skillet over medium-high heat 6 minutes per side or until done. Sprinkle with 1 tsp parsley.
Side Dish Ingredients
- ½ lb small red potatoes, halved
- ⅔ cup frozen green peas, thawed
- 3 Tbsp plain Greek yogurt
- 2 Tbsp mayonnaise
- 2 tsp minced garlic
- 2 tsp chopped fresh dill
- 1 tsp apple cider vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a saucepan; cook 15 minutes or until tender, adding peas during last 3 minutes of cooking.
- Drain and rinse potatoes and peas under cold water to cool.
- Stir together yogurt, mayonnaise, garlic, dill, vinegar, salt, and pepper in a bowl. Add potatoes and peas; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
204
|
241
|
445
|
| Fat (g) | 11 | 11 | 22 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 23 | 6 | 29 |
| Carb (g) | 1 | 26 | 27 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 169 | 313 | 482 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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