Chicken Thighs Piccata
Parmesan-Roasted Asparagus
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 lb boneless, skinless chicken thighs
- ¼ tsp salt
- ¼ tsp pepper
- 1 lemon
- 2 Tbsp olive oil
- ½ onion, diced
- 3 cloves garlic, minced
- 1 cup less sodium chicken broth
- ¼ cup white wine
- 2 Tbsp capers, drained
- 2 Tbsp chopped fresh parsley
- 1 Tbsp butter
Instructions
- Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Grate ½ tsp zest and squeeze 1½ Tbsp juice from lemon; set aside.
- Cook chicken in hot oil in a skillet over medium-high heat 3 minutes per side or until browned. Transfer to a rimmed baking sheet.
- Bake chicken 10 to 15 minutes or until done.
- Meanwhile, add onion and garlic to same skillet; cook over medium heat 5 minutes. Add broth and wine, scraping skillet to loosen browned bits.
- Add lemon zest, lemon juice, and capers. Increase heat to medium-high. Simmer 7 to 9 minutes or until reduced to ½ cup. Remove from heat, and stir in parsley and butter. Serve sauce over chicken.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
- ¼ tsp pepper
- ⅛ tsp salt
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 425°F. Toss together asparagus, oil, pepper, and salt on a greased rimmed baking sheet; spread in a single layer.
- Bake 10 minutes or until crisp-tender. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
326
|
96
|
422
|
| Fat (g) | 19 | 7 | 26 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 31 | 6 | 37 |
| Carb (g) | 4 | 3 | 7 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 662 | 267 | 929 |
| T. Sugs (g) | 1 | 1 | 2 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
