If your Valentine's Day plans include staying at home, that doesn't mean you can't still enjoy a delicious, slightly elevated meal! This Macro-Friendly Valentine's Dinner is sure to impress, from our Creamy Lemon Chicken to our lower calorie Chocolate Peanut Butter Bark, this will be a Valentine's Day in to remember. So grab your loved one(s) or your gal pals and enjoy!
Main Course
Our Macro-Friendly Valentine's Day main course has three recipes; Creamy Lemon Chicken, Lemon Greek Roasted Potatoes, and Parmesan Roasted Broccoli.
Creamy Lemon Chicken
Ingredients:
Chicken
2 lb. boneless chicken breast
1/2 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
1/4 cup all-purpose flour
2 tbsp olive oil
Sauce
2 tbsp butter
1 tbsp minced garlic
2 tbsp all-purpose flour
1/2 cup low-sodium chicken broth
1/4 cup lemon juice
1 cup reduced fat 1% milk
1 tbsp fresh parsley, chopped
Instructions:
- Begin by pounding chicken breasts to achieve a uniform thickness. In a shallow bowl, combine salt, pepper, Italian seasoning, and 1/4 cup of flour; set the mixture aside.
- Heat olive oil in a skillet on medium-high heat. Coat each chicken breast in the flour mixture and transfer them to the hot skillet. Cook for 4-5 minutes on each side until they turn golden brown and reach an internal temperature of 165 F. Once cooked, remove the chicken from the skillet and set it aside on a plate, covering it with foil to retain warmth.
- In the same skillet, melt butter over medium-high heat. Add garlic and cook for 1-2 minutes, stirring constantly. Incorporate 2 tablespoons of flour and cook for an additional 2-3 minutes until it turns golden brown.
- Gradually whisk in chicken broth, lemon juice, and milk, bringing the mixture to a boil. Reduce the heat to low, reintroduce the cooked chicken to the pan, and let it simmer until the sauce thickens to your desired consistency.
- Before serving, garnish with fresh parsley.
Lemon Greek Roasted Potatoes
Ingredients:
1 ½ pounds of Yukon potatoes, cut into bite-sized pieces
3 tablespoon olive oil
6 tablespoons of lemon juice
1 teaspoon garlic powder
1 teaspoon dried oregano
2 tablespoons of fresh dill, chopped
Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F.
- In a large bowl, combine the potatoes, olive oil, lemon juice, seasonings, and dill. Toss until the potatoes are well-coated.
- Spread the potatoes in a single layer on a baking sheet.
- Roast the potatoes for 30 to 35 minutes, or until they are golden brown and tender. Flip the potatoes once or twice during cooking to ensure even browning.
- Once the potatoes are cooked, remove them from the oven and transfer them to a serving dish. Garnish with additional dill, if desired.
- Serve the potatoes hot as a side dish with your favorite main course or tzatziki dip.
Parmesan Roasted Broccoli
Ingredients:
6-7 cups Fresh broccoli florets
3 tbsp Olive oil
1/4 cup Italian-style breadcrumbs
1/2 cup Freshly shredded parmesan cheese
1 tsp Garlic powder
1/2 tsp Salt
1/4 tsp Black pepper
Instructions:
- Preheat your oven to 400°.
- Wash the fresh broccoli florets thoroughly and pat them dry with a paper towel. If needed, cut them into bite-sized pieces.
- In a large mixing bowl, combine the broccoli florets with olive oil. Toss until the broccoli is evenly coated with the oil.
- Sprinkle the broccoli with garlic powder, salt, and black pepper. Toss again to ensure that the seasoning is evenly distributed.
- Sprinkle the Italian-style breadcrumbs over the broccoli. Toss once more to coat the broccoli evenly.
- Line a baking sheet with parchment paper or lightly grease it. Spread the seasoned broccoli evenly on the baking sheet, ensuring that the pieces are not overcrowded to allow for even roasting.
- Place the baking sheet in the preheated oven and roast the broccoli for 20-25 minutes or until the edges are golden brown and crispy. Remember to stir or toss the broccoli halfway through the cooking time to promote even roasting.
- About 10 minutes before the broccoli is done, sprinkle the freshly shredded Parmesan cheese evenly over the broccoli. This will allow the cheese to melt and become golden and crispy.
- Once the broccoli is roasted to perfection and the Parmesan is golden brown, remove the baking sheet from the oven. Allow it to cool for a couple of minutes before transferring to a serving dish.
Dessert
For dessert, we have an easy, indulgent treat to enjoy!
Dark Chocolate Peanut Butter Bark
Ingredients:
8 ounces Lily's sugar-free dark chocolate baking bar
2 tablespoons creamy peanut butter
Sea salt, if desired
Instructions:
- Line a 9 x 13-inch sheet pan with parchment paper and set it aside. Using a knife, finely chop the chocolate. Proceed to melt the chocolate in the microwave, making sure to stir it every 30 seconds to prevent burning. Once the chocolate is melted and smooth, set it aside.
- In a separate microwave-safe container, melt the peanut butter in 20-second increments, stirring after each increment, until it becomes completely smooth.
- Pour the melted chocolate onto the prepared baking sheet, using a rubber spatula to spread it into an even layer.
- Drizzle the melted peanut butter mixture over the chocolate. Use a toothpick or knife to create swirls by running it through the mixture.
- If desired, sprinkle a pinch or two of coarse sea salt on top.
- Allow the bark to set completely by placing it in the refrigerator for about 30 minutes.
- Once the bark has hardened, break it into pieces of your desired size.
