Dijon-Herb Chicken Thighs
Dill-Green Pea Potato Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 3 Tbsp olive oil, divided
- 3 Tbsp chopped fresh parsley, divided
- 2 Tbsp minced garlic
- 1 Tbsp Dijon mustard
- 1½ lb boneless, skinless chicken thighs
Instructions
- Whisk together 2 Tbsp oil, 2 Tbsp parsley, garlic, and mustard. Rub mixture all over chicken.
- Cook chicken, in batches if necessary, in 1 Tbsp hot oil in a large skillet over medium-high heat 6 minutes per side or until done. Sprinkle with 1 Tbsp parsley.
Side Dish Ingredients
- 1½ lb small red potatoes, halved
- 2 cups frozen green peas, thawed
- ½ cup plain Greek yogurt
- ⅓ cup mayonnaise
- 2 Tbsp minced garlic
- 2 Tbsp chopped fresh dill
- 1 Tbsp apple cider vinegar
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large saucepan; cook 15 minutes or until tender, adding peas during last 3 minutes of cooking.
- Drain and rinse potatoes and peas under cold water to cool.
- Stir together yogurt, mayonnaise, garlic, dill, vinegar, salt, and pepper in a large bowl. Add potatoes and peas; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
204
|
228
|
432
|
| Fat (g) | 11 | 11 | 22 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 23 | 6 | 29 |
| Carb (g) | 1 | 26 | 27 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 169 | 350 | 519 |
| T. Sugs (g) | 0 | 4 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
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