Tomato-Kalamata Chicken
Parmesan Smashed Potatoes and Roasted Brussels Sprouts
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ¾ cup halved grape tomatoes
- ¼ cup chopped pitted kalamata olives
- 2 oz fresh mozzarella cheese pearls
Instructions
- Cook chicken in a large skillet coated with cooking spray over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, combine tomatoes, olives, and cheese. Serve with chicken.
Side Dish Ingredients
- ½ (16-oz) pkg halved Brussels sprouts
- 1½ Tbsp olive oil, divided
- ⅛ tsp salt
- ½ lb red potatoes, cubed
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 425°F. Toss together Brussels sprouts, ½ Tbsp oil, and salt on a rimmed baking sheet; spread in a single layer.
- Bake 15 to 20 minutes or until browned and tender, stirring halfway through baking.
- Meanwhile, bring potatoes and water to cover to a boil in a saucepan; boil 5 minutes or until potatoes are fork-tender. Drain.
- Cook potatoes, cheese, and 1 Tbsp oil in pan until thoroughly heated, smashing potatoes with a potato masher or fork until desired consistency.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
343
|
260
|
603
|
| Fat (g) | 16 | 13 | 29 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 44 | 9 | 53 |
| Carb (g) | 6 | 30 | 36 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 386 | 375 | 761 |
Quick & Healthy Meal Plan
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