Mustard-Shallot Chicken
Charred Corn and Tomato Salad
Ingredients
- 2¼ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¾ cup unsalted chicken broth
- 3 shallots, finely chopped
- ¼ cup Dijon mustard
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken, in batches if necessary, in hot oil in a large skillet over medium-high heat 4 minutes per side or until browned.
- Stir in broth, shallots, and mustard; cook 3 to 4 minutes or until sauce is reduced and chicken is done.
Side Dish Ingredients
- 1½ cups frozen corn kernels
- 1 Tbsp olive oil
- 1 (10-oz) pkg chopped romaine lettuce
- 1 pint grape tomatoes, halved
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Cook frozen corn in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until browned. Toss together lettuce, tomatoes, corn, and vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
266
|
134
|
400
|
| Fat (g) | 9 | 15 | 24 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 39 | 3 | 42 |
| Carb (g) | 3 | 16 | 19 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 517 | 128 | 645 |
| T. Sugs (g) | 1 | 3 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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