Meal 9: Chicken with Herb-Shallot Pan Sauce & Parmesan-Roasted Broccoli and Tomatoes

January 29, 2018

Eating healthy does not mean the meal cannot taste delicious. On the menu this week we have Chicken with Herb-Shallot Pan Sauce & Parmesan-Roasted Broccoli and Tomatoes. The staff at Carrington Medical Spa is sure that you will enjoy this yummy Low Carb dinner!

Chicken with Herb-Shallot Pan Sauce & Parmesan-Roasted Broccoli and Tomatoes

Prep time: 15 min

Cook time: 15 min

Ingredients:

Chicken with Herb-Shallot Pan Sauce

¾ lb chicken cutlets (about 2)

1 Tbsp olive oil

1 shallot, thinly sliced

½ Tbsp minced garlic

2 Tbsp dry white wine

2 tsp chopped fresh thyme (or use ½ tsp dried)

2 tsp butter

Parmesan-Roasted Broccoli and Tomatoes

1 ½ cups broccoli florets

1 cup grape tomatoes

1 ½ Tbsp olive oil

¼ tsp kosher salt

Pinch of crushed red pepper

3 Tbsp freshly shredded Parmesan cheese

Instructions:

Chicken with Herb-Shallot Pan Sauce

Sprinkle chicken lightly with salt and pepper. Cook in hot oil in a skillet over medium-high heat 4 to 5 minutes per side or until done; remove from skillet and keep warm. Add shallot and garlic to skillet; cook 1 minute. Stir in wine and thyme; cook 2 to 3 minutes or until slightly reduced. Stir in butter; cook until melted and sauce is thickened. Serve sauce over chicken.

Parmesan-Roasted Broccoli and Tomatoes

Preheat oven to 450°F. Toss together broccoli, tomatoes, oil, salt, and pepper on a rimmed baking sheet. Bake 10 minutes or until almost tender. Sprinkle with cheese; toss. Bake 5 minutes longer or until tender.

ENJOY!