Skillet Chicken Puttanesca
Mixed Green Salad
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 (24-oz) jar arrabbiata sauce (such as Rao's)
- 1 pint grape tomatoes
- ½ cup halved pitted kalamata olives
- ¼ cup torn fresh basil
Instructions
- Sprinkle chicken with salt and pepper. Cook, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side. Remove from skillet.
- Add garlic; cook 30 seconds. Return chicken to skillet, and stir in sauce, tomatoes, and olives. Simmer 4 to 5 minutes or until chicken is done. Sprinkle with basil.
Side Dish Ingredients
- 1 (10-oz) pkg mixed greens
- ⅓ cup balsamic vinaigrette
Side Dish Instructions
- Toss together greens and vinaigrette in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
352
|
61
|
413
|
| Fat (g) | 18 | 0 | 18 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 36 | 1 | 37 |
| Carb (g) | 9 | 4 | 13 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 696 | 0 | 696 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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