Chicken Margherita
Arugula-Goat Cheese Salad and Toasted Baguette
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 tsp garlic powder
- ½ tsp salt, divided
- ¼ tsp pepper
- 2 Tbsp olive oil
- 6 Tbsp pesto
- 6 slices fresh mozzarella cheese
- 1½ cups cherry tomatoes, halved
- ¼ cup chopped fresh basil
- 2 Tbsp balsamic vinegar
Instructions
- Sprinkle chicken with garlic powder, ¼ tsp salt, and pepper. Cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until done.
- Top with pesto and cheese slices; cover and cook until cheese is melted, about 2 minutes.
- Meanwhile, toss together tomatoes, basil, vinegar, and ¼ tsp salt. Top chicken with tomato mixture.
Side Dish Ingredients
- 1 (10-oz) French baguette, sliced
- 5 Tbsp olive oil, divided
- 2 Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg arugula
- ½ cup crumbled goat cheese
Side Dish Instructions
- Preheat broiler. Place bread slices in a single layer on a large baking sheet. Brush or drizzle with 2 Tbsp oil. Broil 1 to 2 minutes or until toasted.
- Whisk together 3 Tbsp oil, vinegar, salt, and pepper in a large bowl. Add arugula, and toss. Top with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
404
|
265
|
669
|
| Fat (g) | 23 | 15 | 38 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 45 | 7 | 52 |
| Carb (g) | 4 | 27 | 31 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 441 | 434 | 875 |
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