Avocado-Tomato Chicken
Arugula-Basil Salad
Ingredients
- 1 lb boneless, skinless chicken breasts
- ½ tsp salt, divided
- ¼ tsp Italian seasoning
- ¼ tsp pepper
- 1 Tbsp olive oil
- 2 oz fresh mozzarella cheese, thinly sliced
- 1 avocado, chopped
- 2 Roma tomatoes, chopped
- 2 cloves garlic, minced
- ¼ cup chopped fresh basil, divided
Instructions
- Cut chicken into three equal pieces. Sprinkle chicken with ¼ tsp salt, Italian seasoning, and ¼ tsp pepper. Cook in hot oil in a grill pan or cast-iron skillet over medium-high heat 5 to 6 minutes per side or until done. Top with cheese; cover and cook until cheese melts.
- Meanwhile, toss together avocado, tomatoes, garlic, 2 Tbsp basil, and ¼ tsp salt. Top chicken with avocado mixture; sprinkle with 2 Tbsp basil.
Side Dish Ingredients
- ½ (5-oz) pkg arugula
- 3 Tbsp lemon vinaigrette
- 3 Tbsp chopped fresh basil
- 3 Tbsp slivered almonds
Side Dish Instructions
- Toss together arugula and vinaigrette in a bowl. Top with basil and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
390
|
91
|
481
|
| Fat (g) | 23 | 9 | 32 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 39 | 2 | 41 |
| Carb (g) | 7 | 3 | 10 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 405 | 67 | 472 |
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