Pesto Chicken
Italian Pepperoni Salad and Broccoli Spears
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 6 Tbsp pesto
- ½ tsp pepper
- 1 lemon, cut into 6 wedges
Instructions
- Pound chicken to ½-inch thickness in a large zip-top plastic bag using the heel of your hand or a meat mallet. Brush chicken with pesto, and sprinkle with pepper.
- Heat a nonstick skillet coated with cooking spray over medium-high heat.
- Cook chicken, in batches if necessary, 3 minutes per side or until done. Serve with lemon wedges.
Side Dish Ingredients
- 2 (6-oz) pkg baby greens
- 3 oz pepperoni, cut into thin strips
- ½ cup thinly sliced onion
- ¼ cup finely chopped fresh parsley
- ½ cup balsamic vinaigrette
- 1½ lb broccoli crowns, cut into spears
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ¼ cup water
Side Dish Instructions
- Toss together greens, pepperoni, onion, parsley, and vinaigrette in a bowl.
- Cook broccoli in hot oil in a large skillet over medium-high heat 5 minutes.
- Add garlic and water; cover and cook 3 minutes or until crisp-tender. Toss with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
246
|
156
|
402
|
| Fat (g) | 10 | 8 | 18 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 35 | 7 | 42 |
| Carb (g) | 1 | 11 | 12 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 220 | 459 | 679 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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