Caprese Pesto Chicken
Mixed Greens Pantry Salad
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts
- ¼ cup pesto
- ½ (8-oz) ball fresh mozzarella cheese, cut into 3 slices
- ¾ cup grape tomatoes, quartered
- ¾ tsp dried basil (or use 1 Tbsp chopped fresh basil)
Instructions
- Preheat oven to 425°F. Place chicken in a 9-inch baking dish coated with cooking spray. Sprinkle chicken with salt and pepper, if desired. Spread pesto on chicken.
- Bake 17 minutes. Add cheese; bake 3 minutes longer or until melted and chicken is done.
- Meanwhile, toss together tomatoes and basil. Serve over chicken.
Side Dish Ingredients
- ½ (11-oz) pkg spring mix (or use other salad greens)
- ¼ cup dried cranberries (or use other dried fruit)
- ¼ cup chopped walnuts (or use other nuts)
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
406
|
214
|
620
|
| Fat (g) | 22 | 17 | 39 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 47 | 3 | 50 |
| Carb (g) | 5 | 15 | 20 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 307 | 143 | 450 |
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
