Smothered Tomato-Pesto Chicken
Citrus Spinach Salad
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 1 tsp olive oil
- 1 Roma tomato, seeded and chopped
- 2 Tbsp pesto
- 3 oz fresh mozzarella cheese, cut into 2 slices
Instructions
- Preheat broiler. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper, if desired.
- Cook chicken in hot oil in a cast-iron skillet over medium-high heat 5 to 6 minutes per side or until done.
- Combine tomato and pesto. Top chicken with tomato mixture and cheese slices. Broil 2 to 3 minutes or until cheese melts.
Side Dish Ingredients
- 3 cups spinach
- 1 grapefruit, peeled and sectioned
- 2 Tbsp lemon vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
400
|
100
|
500
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 47 | 3 | 50 |
| Carb (g) | 4 | 14 | 18 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 358 | 185 | 543 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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