Mozzarella Italian Chicken Bake
Lemony Broccolini
Ingredients
- 1 (8-oz) boneless, skinless chicken breast
- ¼ cup pesto, divided
- 3 Tbsp bruschetta topping
- ⅓ cup shredded part-skim mozzarella cheese
Instructions
- 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.
- Spread 2 Tbsp pesto in a lightly greased small baking dish; top with chicken. Spread 2 Tbsp pesto over chicken; top with bruschetta topping.
- 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
- Steam Broccolini in a steamer basket over boiling water 4 minutes or until crisp-tender; rinse with cold water, and pat dry.
- 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 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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