Avocado-Tomato Chicken
Arugula-Basil Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ¾ tsp salt, divided
- ½ tsp Italian seasoning
- ½ tsp pepper, divided
- 1 Tbsp olive oil
- 6 oz fresh mozzarella cheese, sliced
- 3 avocados, chopped
- 4 Roma tomatoes, chopped
- 3 cloves garlic, minced
- ½ cup chopped fresh basil, divided
Instructions
- Sprinkle chicken with ½ tsp salt, Italian seasoning, and ¼ tsp pepper. Cook in hot oil in a grill pan or cast-iron skillet over medium-high heat 5 to 6 minutes per side or until done. Top with cheese, cover, and cook until cheese melts.
- Meanwhile, toss together avocado, tomatoes, garlic, ¼ cup basil, and ¼ tsp each salt and pepper. Top chicken with avocado mixture; sprinkle with ¼ cup basil.
Side Dish Ingredients
- 2 (5-oz) pkg arugula
- ½ cup lemon vinaigrette
- ½ cup chopped fresh basil
- ½ cup slivered almonds
Side Dish Instructions
- Toss together arugula and vinaigrette in a large bowl. Top with basil and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
476
|
124
|
600
|
| Fat (g) | 29 | 11 | 40 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 46 | 3 | 49 |
| Carb (g) | 11 | 5 | 16 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 392 | 174 | 566 |
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
