Sour Cream and Onion Chicken
Roasted Asparagus and Brown Rice
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup light sour cream
- ¼ cup less sodium chicken broth
- 2 Tbsp chopped fresh chives
- 1½ tsp onion powder
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes per side or until browned. Remove from skillet.
- Reduce heat to medium. Add sour cream, broth, chives, and onion powder to skillet, stirring to combine. Cook 3 minutes or until thickened.
- Return chicken to skillet, turning to coat. Cook until thoroughly heated.
Side Dish Ingredients
- ¾ lb asparagus, trimmed
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ⅓ cup instant brown rice
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Roast 8 to 10 minutes or until asparagus is tender and lightly browned.
- Meanwhile, cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
243
|
192
|
435
|
| Fat (g) | 7 | 8 | 15 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 41 | 5 | 46 |
| Carb (g) | 3 | 28 | 31 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 315 | 293 | 608 |
| T. Sugs (g) | 1 | 2 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
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