Kid-Friendly
Chicken Cutlets with Warm Tomato-Artichoke Relish
Arugula-Mint Salad with Blueberries and Pecans
Ingredients
- 2 lb chicken cutlets (or use boneless, skinless chicken breasts, cut in half lengthwise)
- ½ tsp salt
- ¼ tsp pepper
- 3 Tbsp olive oil, divided
- 1 tsp minced garlic
- 2 pints grape tomatoes
- 2 (14-oz) cans artichoke hearts, drained and coarsely chopped
- ¼ cup chopped fresh parsley
Instructions
- Sprinkle chicken with salt and pepper.
- Cook chicken, in batches, in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until done. Remove from skillet.
- Heat 1 Tbsp oil in skillet; add garlic and tomatoes. Cook 8 minutes or until tomatoes begin to burst; add artichoke hearts.
- Cook 2 minutes or until artichokes are heated; stir in parsley. Serve relish over chicken.
Side Dish Ingredients
- 1½ cups pecans, chopped
- ½ cup fresh mint leaves (optional)
- ½ cup thinly sliced red onion
- 1 (5-oz) pkg arugula
- ¼ cup balsamic vinaigrette
- 1 pint blueberries
- 1 cup crumbled feta cheese
Side Dish Instructions
- Toast nuts in a dry skillet over medium-low heat until fragrant.
- Toss together nuts, mint (if using), onion, arugula, and vinaigrette in a bowl. Season to taste with salt and pepper. Sprinkle with berries and cheese.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
