Parmesan-Pesto-Crusted Chicken
Greek Spinach Salad
Ingredients
- ½ cup panko breadcrumbs (preferably whole wheat)
- ¼ cup shredded Parmesan cheese
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- ¼ cup pesto
- ¼ tsp pepper
Instructions
- Preheat oven to 425°F. Combine panko and cheese in a shallow bowl. Toss together chicken and pesto in a large bowl.
- Remove chicken from pesto, and sprinkle with pepper; dredge in panko mixture, pressing gently to adhere. Place on a greased wire rack on a rimmed baking sheet.
- Bake 20 to 25 minutes or until chicken is done.
Side Dish Ingredients
- 3 cups baby spinach
- ¼ cup thinly sliced English cucumber
- 3 Tbsp crumbled feta cheese
- 2 Tbsp Greek vinaigrette
- 2 Tbsp pitted kalamata olives
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
413
|
140
|
553
|
| Fat (g) | 18 | 11 | 29 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 44 | 5 | 49 |
| Carb (g) | 16 | 5 | 21 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 506 | 426 | 932 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
