Lemon-Pesto Chicken
Peach and Halloumi Arugula Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 3 lemons
- ¾ cup pesto
- ¾ cup half-and-half
Instructions
- Pound chicken to an even thickness using the heel of your hand or a meat mallet. Sprinkle with salt and pepper, if desired.
- Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes per side or until browned.
- Grate zest from 2 lemons. Cut remaining lemon into wedges. Add pesto, half and half, and lemon zest; cook 3 to 4 minutes or until sauce is thickened and chicken is done. Serve chicken with lemon wedges.
Side Dish Ingredients
- 6 oz halloumi cheese, cut into ¾-inch-thick slices
- ½ cup lemon vinaigrette, divided
- 6 cups arugula
- 3 peaches, cut into wedges
Side Dish Instructions
- Preheat a grill pan, cast-iron skillet, or large skillet over medium-high heat. Brush cheese with 2 Tbsp vinaigrette. Cook cheese 2 minutes per side or until browned.
- Toss together arugula, cheese, peaches, and 6 Tbsp vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
393
|
194
|
587
|
| Fat (g) | 22 | 14 | 36 |
| Sat. Fat (g) | 4 | 6 | 10 |
| Protein (g) | 41 | 8 | 49 |
| Carb (g) | 5 | 10 | 15 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 411 | 473 | 884 |
Quick & Healthy Meal Plan
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