Cheesy Pesto Chicken
Blistered Tomato Salad
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 2 oz cream cheese
- 2 Tbsp pesto
- ½ cup shredded mozzarella cheese
Instructions
- Cook chicken in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes per side or until browned.
- Combine cream cheese and pesto. Divide cream cheese mixture between chicken breasts; top with mozzarella. Cover and cook 2 to 3 minutes or until cheese melts.
Side Dish Ingredients
- ¾ cup halved cherry tomatoes
- 2 tsp olive oil
- 3 cups arugula
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Cook tomatoes in hot oil in a large skillet over medium-high heat 8 minutes or until blistered.
- Toss arugula with vinaigrette in a large bowl. Top with tomatoes.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
452
|
110
|
562
|
| Fat (g) | 26 | 10 | 36 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 47 | 1 | 48 |
| Carb (g) | 4 | 4 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 506 | 156 | 662 |
Quick & Healthy Meal Plan
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