Herb-Butter Chicken
Corn and Rice Toss and Broccoli
Ingredients
- 2 lb boneless, skinless chicken breasts
- 4 Tbsp olive oil, divided
- 1 cup low-sodium chicken broth
- ½ tsp dried thyme
- ½ tsp dried crushed rosemary
- 4 Tbsp butter, cut into pieces
Instructions
- Halve chicken crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper, if desired.
- Cook chicken, in batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Add broth, thyme, and rosemary to skillet; bring to a boil, reduce heat, and simmer 5 minutes.
- Gradually whisk in butter until melted. Serve sauce over chicken.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 1½ cups frozen whole kernel corn
- 2 (12-oz) pkg broccoli florets
Side Dish Instructions
- Cook rice according to package directions, adding corn during last 3 minutes of cooking. Season with salt and pepper, if desired.
- Steam broccoli according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
332
|
221
|
553
|
| Fat (g) | 21 | 1 | 22 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 24 | 8 | 32 |
| Carb (g) | 0 | 49 | 49 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 141 | 31 | 172 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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