Mozzarella Italian Chicken Bake

Lemony Broccolini
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Ingredients

  • 1 (8-oz) boneless, skinless chicken breast
  • ¼ cup pesto, divided
  • 3 Tbsp bruschetta topping
  • ⅓ cup shredded part-skim mozzarella cheese

Instructions

  1. Preheat oven to 350°F. Halve chicken lengthwise; pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
  2. Spread 2 Tbsp pesto in a lightly greased small baking dish; top with chicken. Spread 2 Tbsp pesto over chicken; top with bruschetta topping.
  3. Cover and bake 20 minutes. Uncover; sprinkle with cheese, and bake 5 to 10 minutes longer or until cheese melts and chicken is done.

Side Dish Ingredients

  • ½ lb Broccolini, trimmed
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
  • ½ tsp lemon zest
  • ⅛ tsp salt
  • ⅛ tsp pepper

Side Dish Instructions

  1. Steam Broccolini in a steamer basket over boiling water 4 minutes or until crisp-tender; rinse with cold water, and pat dry.
  2. Sauté garlic in hot oil in a nonstick skillet over medium heat 3 minutes. Add Broccolini; cook 2 minutes. Remove from heat; stir in lemon zest, salt, and pepper.

Nutritional Information

Main Side Total
Servings 2 2
Calories
384
109
493
Fat (g) 26 7 33
Sat. Fat (g) 5 1 6
Protein (g) 32 4 36
Carb (g) 6 9 15
Fiber (g) 1 1 2
Sodium (mg) 761 179 940

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