Tomato-Butter Sauce Chicken
Spinach Salad with Pecans
Wine Recommendation
The Stag Santa Barbara County Chardonnay
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ⅛ tsp pepper
- 1½ Tbsp olive oil
- 1 (14.5-oz) can no-salt-added fire-roasted diced tomatoes
- 1 clove garlic, minced
- ¼ cup thinly sliced fresh basil
- 2 Tbsp 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. Cut into 3 pieces. Sprinkle with salt and pepper.
- Cook chicken in hot oil 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. Return chicken to skillet, and cook until done.
Side Dish Ingredients
- 3 Tbsp chopped pecans
- 2½ Tbsp extra virgin olive oil
- 1½ Tbsp red wine vinegar
- ½ tsp Dijon mustard
- ¼ tsp salt
- ½ (5-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 bowl. Add spinach and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
368
|
149
|
517
|
| Fat (g) | 19 | 16 | 35 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 39 | 1 | 40 |
| Carb (g) | 5 | 2 | 7 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 484 | 219 | 703 |
Keto Meal Plan
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