Sheet Pan Sticky Molasses Chicken
Brussels Sprouts Salad
Ingredients
- 2 (12-oz) pkg rainbow baby carrots
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ¼ cup olive oil
- ¼ cup molasses
- 3 Tbsp Dijon mustard
- 2 Tbsp minced garlic
- 2 Tbsp chopped fresh rosemary
- 1 tsp salt
- ½ tsp crushed red pepper
Instructions
- Preheat oven to 425°F; place 2 large rimmed baking sheets in oven while preheating. Halve large carrots lengthwise.
- Toss together carrots and remaining ingredients in a large bowl. Carefully spread in a single layer on preheated baking sheets.
- Bake 20 to 25 minutes or until chicken is done and carrots are tender.
Side Dish Ingredients
- 1 lemon
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 (1½-lb) pkg shaved Brussels sprouts
- ½ cup shredded Parmesan cheese
Side Dish Instructions
- Grate zest and squeeze juice from lemon. Whisk together lemon zest, lemon juice, oil, salt, and pepper in a large bowl.
- Add Brussels sprouts and cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
359
|
158
|
517
|
| Fat (g) | 13 | 11 | 24 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 35 | 6 | 41 |
| Carb (g) | 22 | 11 | 33 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 720 | 336 | 1056 |
| T. Sugs (g) | 15 | 3 | 18 |
| A. Sugs (g) | 10 | 0 | 10 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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