Try this Roast Herb Chicken with grapes and shallots recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350.
Combine 4 tsp oil, thyme, rosemary, salt, and pepper in a bowl. Add chicken breasts and toss to coat.
Heat remaining 2 tsp. oil in a nonstick ovenproof skillet over medium-high. Sear breasts until golden, 7 minutes. Flip chicken breasts, add shallots, and transfer skillet to the oven. Roast chicken breasts and shallots for 5 minutes.
Toss grapes with vinegar and add to skillet; roast until an instant-read thermometer inserted into the thickest part of breasts registers 165, about five minutes more.
Transfer breasts to a plate; tent with foil and let rest 5 minutes.
Serve breasts with grapes, shallots, and pan drippings.
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 348 | ||
Calories from Fat: 79 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 146.8mg | 45 % | |
Sodium 265.9mg | 9 % | |
Potassium 757.9mg | 20 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10.9g | ||
Protein 53.4g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
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