Alice Springs Chicken

 1/4 cup sour cream or greek yogurt

1/2 cup dijon mustard

1/4 cup honey

1 Tablespoon lemon juice

2 pounds boneless skinless chicken breast

1 cup shredded colby jack cheese

1 1/2 ounces cooked bacon- diced

Place chicken in the bottom of a 9X13 pan. Mix together yogurt, dijon mustard, honey and lemon juice.

Pour mixture over chicken, top with bacon and cheese. Cover with foil. Bake at 400 for 20-25 minutes or until chicken reaches 165 degrees.

Macros- P-40 , C-14 F-17 Cal- 380 for a 229 gram serving with sour cream

Macros- P- 41C- 14 F15 Cal- 366 for a 229 gram serving with plain green yogurt

Sheet Pan Harvest Chicken And Vegetables

INGREDIENTS

12 ounces Brussels sprouts, trimmed and halved

12 ounces butternut squash, peeled and diced

4 ounces diced red onion, diced

6 Marketside Apple Chicken Sausages, sliced

6 slices bacon, cooked

1 Tablespoon olive oil

1 Tablespoon pure maple syrup

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or spray with nonstick cooking spray.

Add Brussels sprouts, butternut squash, onion, chicken sausage and bacon to the sheet pan.

In a small bowl, whisk together olive oil, maple syrup, thyme, sage, oregano, salt and pepper. Pour over chicken sausage and vegetables and toss to coat.

Place in the oven and roast for 30 minutes, flipping sausage and vegetables halfway through.

Protein- 34, fat- 28, carbs- 49, calories- 539

Per 326 gram serving