Chicken Margherita
Arugula-Goat Cheese Salad and Toasted Baguette
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ½ tsp garlic powder
- ⅛ tsp pepper
- ⅛ tsp salt, divided
- 2 tsp olive oil
- 2 Tbsp pesto
- 2 slices fresh mozzarella cheese
- ½ cup cherry tomatoes, halved
- 1 Tbsp chopped fresh basil
- 2 tsp balsamic vinegar
Instructions
- Sprinkle chicken with garlic powder, pepper, and a pinch of salt. 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 a pinch of salt. Top chicken with tomato mixture.
Side Dish Ingredients
- 2 (1-oz) slices French baguette
- 2 Tbsp olive oil, divided
- 2 tsp balsamic vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 cups arugula
- 3 Tbsp crumbled goat cheese
Side Dish Instructions
- Preheat broiler. Place bread slices on a baking sheet. Brush or drizzle with ½ Tbsp oil. Broil 1 to 2 minutes or until toasted.
- Whisk together 1½ Tbsp oil, vinegar, salt, and pepper in a bowl. Add arugula, and toss. Top with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
403
|
238
|
641
|
| Fat (g) | 23 | 17 | 40 |
| Sat. Fat (g) | 7 | 4 | 11 |
| Protein (g) | 45 | 6 | 51 |
| Carb (g) | 4 | 17 | 21 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 393 | 376 | 769 |
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