Roasted Peppers and Olive Chicken
Mediterranean Roasted Broccoli
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ¾ lb boneless, skinless chicken thighs
- ¼ tsp garlic salt
- 2 Tbsp olive oil, divided
- 1 Tbsp cold butter, cut into small cubes
- 1 Tbsp finely chopped fresh parsley
- ½ (12-oz) jar thinly sliced roasted red peppers, drained
- ¼ cup pitted Castelvetrano olives
- 2 small cloves garlic
- ½ tsp lemon zest
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 400°F. Sprinkle chicken with garlic salt. Cook chicken in 1 Tbsp hot oil in a large cast-iron skillet over medium-high heat 3 to 4 minutes per side or until browned.
- Sprinkle chicken with butter and parsley. Bake 18 to 20 minutes or until chicken is done.
- Meanwhile, pulse peppers, olives, and garlic in a food processor or blender until coarsely chopped. Add 1 Tbsp oil, lemon zest, and lemon juice; pulse until combined. Serve pepper mixture over chicken.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1½ Tbsp olive oil
- 1 tsp dried oregano
- ¼ tsp sugar
- ¼ tsp garlic salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer. Bake 20 to 25 minutes or until broccoli is tender and browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
279
|
94
|
373
|
| Fat (g) | 21 | 7 | 28 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 20 | 3 | 23 |
| Carb (g) | 2 | 6 | 8 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 593 | 194 | 787 |
| T. Sugs (g) | 1 | 2 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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