Rosemary-Pepper Chicken
Italian Salad with Artichoke Hearts
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- ¾ tsp Montreal steak seasoning
- ¾ tsp dried crushed rosemary
- ¼ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil
- ½ lemon, cut into wedges
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with seasoning blend, rosemary, salt, and pepper.
- Cook chicken in hot oil in a large skillet 4 minutes per side or until done. Serve with lemon wedges.
Side Dish Ingredients
- ½ (10-oz) pkg Italian salad blend
- ½ (6-oz) jar quartered and marinated artichoke hearts, drained
- ½ English cucumber, sliced
- 1 cup halved grape tomatoes
- ¼ cup zesty Italian dressing
- ½ (8-oz) pkg small mozzarella cheese pearls
Side Dish Instructions
- Combine salad blend, artichokes, cucumber, tomatoes, and dressing in a large bowl; toss. Top with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
180
|
206
|
386
|
| Fat (g) | 7 | 15 | 22 |
| Sat. Fat (g) | 1 | 6 | 7 |
| Protein (g) | 26 | 9 | 35 |
| Carb (g) | 2 | 10 | 12 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 424 | 309 | 733 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
