Creamy Sage Chicken
Butternut Squash-Spinach Salad
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts
- ¾ tsp dried rubbed sage
- ¼ tsp salt
- 1 Tbsp olive oil
- 6 Tbsp low-sodium chicken broth
- 6 Tbsp heavy cream
Instructions
- Sprinkle chicken with sage and salt. Cook chicken in hot oil in a skillet over medium-high heat 3 minutes per side or until browned.
- Add broth and cream to skillet; cook 8 minutes or until sauce thickens and chicken is done.
Side Dish Ingredients
- 1 cup cubed butternut squash
- 1 Tbsp olive oil
- 1 (5-oz) pkg baby spinach
- 6 Tbsp crumbled feta cheese
- ¼ cup dried cranberries
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Cook squash in hot oil in a skillet over medium-high heat 10 minutes or until browned and tender.
- Toss together spinach, squash, cheese, cranberries, and vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
348
|
256
|
604
|
| Fat (g) | 20 | 21 | 41 |
| Sat. Fat (g) | 9 | 5 | 14 |
| Protein (g) | 39 | 4 | 43 |
| Carb (g) | 1 | 15 | 16 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 287 | 324 | 611 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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