Tomato-Butter Sauce Chicken
Spinach Salad with Pecans
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup olive oil
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 2 cloves garlic, minced
- ½ cup thinly sliced fresh basil
- ¼ cup butter, cut into pieces
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 salt and pepper.
- Cook chicken, in batches, in 2 Tbsp hot oil per batch in a large skillet over medium heat 4 minutes per side or until browned. Remove from skillet.
- Add tomatoes and garlic to skillet; cook 5 minutes. Stir in basil and butter; cook 2 minutes until smooth. Return chicken to skillet, and cook until done.
Side Dish Ingredients
- ½ cup chopped pecans
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- 1 (10-oz) pkg baby spinach
Side Dish Instructions
- Toast nuts in a small skillet over medium heat until fragrant.
- Whisk together oil, vinegar, mustard, and salt in a large bowl. Add spinach and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
365
|
180
|
545
|
| Fat (g) | 21 | 18 | 39 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 7 | 3 | 10 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 635 | 250 | 885 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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