Chicken with Red Pepper-Tomato Relish
Spinach-Basil Salad with Feta
Ingredients
- 2 red bell peppers
- ½ (1.87-lb) pkg boneless, skinless chicken breasts, cut in half crosswise
- ¼ tsp paprika
- 1 Tbsp olive oil
- 3 Roma tomatoes, seeded and chopped
- 2 Tbsp chopped fresh basil
- 1½ tsp balsamic vinegar
- 1 small clove garlic, minced
Instructions
- Preheat broiler. Cut bell peppers in half. Remove seeds and membranes, and flatten slightly. Coat both sides of bell pepper halves with cooking spray.
- Broil bell peppers on a baking sheet 6 minutes or until charred and blistered. Place in a large zip-top plastic bag; let stand 10 minutes, and peel.
- Pound chicken to an even thickness. Sprinkle with paprika.
- Heat oil in a large nonstick skillet; cook chicken 5 to 6 minutes per side or until done.
- Meanwhile, chop bell peppers, and combine with tomatoes, basil, vinegar, and garlic. Top chicken with bell pepper mixture. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (6-oz) pkg baby spinach
- ¼ cup sliced fresh basil
- ¼ cup crumbled feta cheese
- ¼ cup oil and vinegar dressing
Side Dish Instructions
- Combine spinach, basil, and feta cheese in a bowl. Toss with dressing before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
170
|
0
|
170
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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