Dijon-Rosemary Chicken
Roasted Cauliflower
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- ¼ tsp salt
- 2½ Tbsp mayonnaise
- ¾ tsp Dijon mustard
- 1 tsp chopped fresh rosemary
- 1 clove garlic, minced
- 1 Tbsp olive oil
Instructions
- Pound chicken to ½-inch thickness between plastic wrap using a meat mallet. Season chicken with salt.
- Combine mayonnaise, mustard, rosemary, and garlic in a small bowl. Coat both sides of chicken with mustard mixture. Chill 2 hours.
- Cook chicken in hot oil in a nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
Side Dish Ingredients
- 1 (10-oz) pkg cauliflower florets
- 1½ Tbsp olive oil
- ¼ tsp salt
- 1 Tbsp balsamic vinegar
- 6 Tbsp shredded Cheddar cheese
- 1 Tbsp chopped fresh parsley
Side Dish Instructions
- Preheat oven to 450°F. Toss cauliflower, oil, and salt on a rimmed baking sheet.
- Roast 15 minutes or until cauliflower begins to soften. Toss cauliflower with vinegar and cheese.
- Roast 5 to 10 minutes longer or until browned. Sprinkle with parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
326
|
146
|
472
|
| Fat (g) | 24 | 12 | 36 |
| Sat. Fat (g) | 4 | 4 | 8 |
| Protein (g) | 26 | 5 | 31 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 422 | 316 | 738 |
| T. Sugs (g) | 0 | 3 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
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