Super Easy
Sage-Browned Butter Chicken
Balsamic Roasted Peppers and Mashed Cauliflower
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 6 Tbsp butter
- 10 fresh sage leaves
- 2 cloves garlic, crushed
- 1 tsp lemon zest
Instructions
- Pound chicken to an even thickness between plastic wrap using a meat mallet. Cut into six equal pieces. Sprinkle both sides of chicken with salt and pepper, if desired. Cook chicken in hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Remove chicken from skillet.
- Melt butter in skillet over medium-high heat. Add sage, garlic, and, if desired, zest. Cook just until butter begins to brown. Remove from heat, and let stand 3 minutes.
- Discard sage and garlic; spoon sauce over chicken.
Side Dish Ingredients
- 3 bell peppers
- ¼ cup olive oil, divided
- 2 Tbsp balsamic vinegar
- ½ tsp salt
- 1 (20-oz) pkg frozen mashed cauliflower with olive oil and sea salt
Side Dish Instructions
- Preheat broiler. Brush peppers with 2 Tbsp oil; place on a foil-lined rimmed baking sheet. Broil peppers 2 to 3 minutes per side or until blistered.
- Let peppers stand 10 minutes; remove tops. Cut peppers in half, remove seeds, and slice peppers. Toss with 2 Tbsp oil, vinegar, and salt.
- Cook cauliflower according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
327
|
155
|
482
|
| Fat (g) | 20 | 13 | 33 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 34 | 3 | 37 |
| Carb (g) | 0 | 8 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 480 | 462 | 942 |
| T. Sugs (g) | 0 | 5 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
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