Chicken with Chive Yogurt Sauce
Roasted Butternut Squash and Brussels Sprouts
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 lb boneless, skinless chicken thighs
- ¾ tsp salt
- ¾ tsp pepper
- 3 Tbsp olive oil, divided
- 1 lemon
- 2 cloves garlic, minced
- 1 cup plain whole milk yogurt
- 2 to 3 Tbsp chopped fresh chives
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in 2 Tbsp hot oil in a large skillet over medium-high heat 5 minutes per side or until done.
- Meanwhile, grate zest and squeeze juice from lemon. Cook garlic in 1 Tbsp hot oil in a small skillet over medium-high heat 1 to 2 minutes or until fragrant.
- Whisk together garlic oil, lemon zest, lemon juice, yogurt, and chives, thinning with water, if needed, to reach a pourable consistency. Spoon sauce over chicken.
Side Dish Ingredients
- 1 (1-lb) pkg Brussels sprouts, halved
- 1 (1-lb) pkg cubed butternut squash
- 3 Tbsp olive oil
- 1½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 15 to 20 minutes or until browned and tender, turning once.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
271
|
130
|
401
|
| Fat (g) | 14 | 7 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 3 | 16 | 19 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 454 | 218 | 672 |
| T. Sugs (g) | 2 | 0 | 2 |
| A. Sugs (g) | 0 | 0 | 0 |
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