Smothered Tomato-Pesto Chicken
Citrus Spinach Salad
Ingredients
- 3 (8-oz) boneless, skinless chicken breasts, halved lengthwise
- 1 Tbsp canola oil
- ½ tsp salt
- ¼ tsp pepper
- 3 Roma tomatoes, seeded and chopped
- ½ cup pesto
- 1 (8-oz) ball fresh mozzarella cheese, cut into 6 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 with salt and pepper.
- Cook chicken in hot oil in a large cast-iron skillet over medium-high heat 5 to 6 minutes per side or until done.
- Combine tomatoes and pesto. Top chicken with tomato mixture and cheese slices. Broil 2 to 3 minutes or until cheese melts.
Side Dish Ingredients
- 1 (10-oz) pkg spinach
- 2 grapefruit, peeled and sectioned
- ⅓ cup refrigerated lemon vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
341
|
78
|
419
|
| Fat (g) | 20 | 4 | 24 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 4 | 9 | 13 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 563 | 143 | 706 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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