Chicken with Caprese-Style Salsa
Lemon-Butter Asparagus
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt, divided
- ¼ tsp pepper, divided
- 3 Tbsp olive oil, divided
- 1½ Roma tomatoes, chopped
- ½ (8-oz) pkg fresh mozzarella cheese pearls
- 2 Tbsp chopped fresh basil
- 1 Tbsp balsamic vinegar
Instructions
- Sprinkle chicken with ¼ tsp salt and ⅛ tsp pepper. Cook chicken in 1½ Tbsp hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
- Meanwhile, combine tomatoes, cheese, basil, vinegar, 1½ Tbsp oil, ¼ tsp salt, and ⅛ tsp pepper in a bowl. Spoon salsa over chicken.
Side Dish Ingredients
- 1 lb asparagus, ends trimmed
- 2 Tbsp butter, cut up
- 1½ Tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Bring asparagus and ½ inch water to a boil in a large skillet over medium-high heat; cover and steam 3 minutes. Drain; toss with remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
370
|
86
|
456
|
| Fat (g) | 26 | 8 | 34 |
| Sat. Fat (g) | 8 | 5 | 13 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 2 | 4 | 6 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 395 | 223 | 618 |
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