Chicken with Red Pepper Butter Sauce
Spinach Mashed Potatoes
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ¾ lb boneless, skinless chicken thighs
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 small clove garlic, minced
- 1 Tbsp oil from roasted red peppers
- ¼ cup chopped roasted red peppers
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a skillet over medium-high heat 5 minutes per side or until done. Remove from skillet; keep warm.
- Melt butter in same skillet over medium heat. Add garlic; cook 1 minute or until fragrant. Stir in red pepper oil and red peppers. Add chicken to skillet, turning to coat in sauce.
Side Dish Ingredients
- ½ (24-oz) container refrigerated mashed potatoes
- 1 cup spinach
Side Dish Instructions
- Heat potatoes according to package directions. Stir in spinach until wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
440
|
177
|
617
|
| Fat (g) | 35 | 8 | 43 |
| Sat. Fat (g) | 12 | 4 | 16 |
| Protein (g) | 29 | 5 | 34 |
| Carb (g) | 2 | 23 | 25 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 508 | 610 | 1118 |
| T. Sugs (g) | 1 | 3 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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