Balsamic-Mustard-Glazed Chicken
Roasted Carrots and Red Onions
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut in half lengthwise
- ¼ tsp salt
- ⅛ tsp pepper
- 1½ Tbsp balsamic vinegar
- 1½ tsp grainy Dijon mustard
- 1½ tsp honey
- ½ tsp dried thyme
- 1 Tbsp olive oil
Instructions
- Sprinkle chicken with salt and pepper.
- Whisk together vinegar, mustard, honey, and thyme.
- Cook chicken in hot oil in a large nonstick skillet over medium heat 3 to 4 minutes per side or until done, basting with vinegar mixture every few minutes.
Side Dish Ingredients
- 1 lb carrots, cut into ½-inch pieces
- 1 red onion, thinly sliced
- 1½ Tbsp olive oil
- ½ tsp pepper
- ⅛ tsp garlic salt
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until tender and golden brown, stirring occasionally.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
197
|
122
|
319
|
| Fat (g) | 7 | 7 | 14 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 26 | 2 | 28 |
| Carb (g) | 4 | 15 | 19 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 307 | 175 | 482 |
| T. Sugs (g) | 4 | 0 | 4 |
| A. Sugs (g) | 3 | 0 | 3 |
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