Kale-Spinach Caesar Salad with Roasted Chicken and Crispy Chickpeas
Herbed Crostini
Ingredients
- 1 (15-oz) can chickpeas, drained and rinsed
- 3 Tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp pepper
- 1½ lb boneless, skinless chicken breasts, halved crosswise
- 1½ tsp smoked paprika (or use regular)
- 1 (13.24-oz) pkg baby kale-spinach mix
- ¾ cup lite Caesar dressing (such as Bolthouse)
- ¾ cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 400°F. Toss chickpeas with 2 Tbsp oil and ⅛ tsp each salt and pepper on a rimmed baking sheet. Bake 25 minutes or until browned and crisp.
- Meanwhile, pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Rub with paprika, and season with ⅛ tsp each salt and pepper.
- Cook chicken in 1 Tbsp hot oil in a large ovenproof skillet over medium-high heat 3 minutes per side or until browned. Transfer skillet to oven, and bake 10 minutes or until done. Thinly slice chicken.
- Toss together kale mix, chicken, chickpeas, and dressing in a large bowl; divide among 6 plates, and sprinkle with cheese.
Side Dish Ingredients
- ½ (12-oz) whole-grain French baguette, cut into 6 slices
- 1 Tbsp olive oil
- ¼ tsp dried thyme
- ¼ tsp dried crushed rosemary
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Arrange bread on a large baking sheet. Brush with oil; sprinkle with thyme, rosemary, salt, and pepper. Bake 10 minutes or until golden.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
80
|
450
|
| Fat (g) | 20 | 3 | 23 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 13 | 12 | 25 |
| Fiber (g) | 3 | 0 | 3 |
| Sodium (mg) | 603 | 220 | 823 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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