Spinach and Sun-Dried Tomato Hasselback Chicken
Tomato-Basil Couscous with Pine Nuts
Ingredients
- 1 (10-oz) pkg frozen creamed spinach (such as Green Giant)
- 6 (6-oz) boneless, skinless chicken breasts
- 6 Tbsp thinly sliced sun-dried tomatoes (not in oil; such as Bella Sun Luci)
- ½ tsp salt
- ½ tsp pepper
- 6 Tbsp freshly shredded Parmesan cheese
- 1 tsp paprika
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Cook spinach according to package directions.
- Cut slits in top of each chicken breast at ½-inch intervals, cutting about three-fourths of the way through each breast. Arrange spinach and tomatoes in slits as desired.
- Place chicken on a foil-lined rimmed baking sheet. Sprinkle with salt, pepper, cheese, and paprika; drizzle with oil. Bake 20 to 25 minutes or until chicken is done.
Side Dish Ingredients
- 1½ cups whole wheat Israeli (pearl) couscous
- ¼ cup pine nuts
- 2 cloves garlic, minced
- 2 Tbsp olive oil, divided
- 2 cups water
- ½ tsp salt
- ¼ tsp pepper
- 1 pint grape tomatoes, halved
- 1 (1-oz) pkg fresh basil, thinly sliced
Side Dish Instructions
- Cook couscous, nuts, and garlic in 1 Tbsp hot oil in a large saucepan over medium-high heat 1 minute or until couscous and nuts are toasted.
- Add water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
- Add tomatoes and 1 Tbsp oil; fluff with a fork. Cool slightly. Stir in basil.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
311
|
247
|
558
|
| Fat (g) | 12 | 9 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 42 | 7 | 49 |
| Carb (g) | 6 | 37 | 43 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 601 | 194 | 795 |
Quick & Healthy Meal Plan
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