Chicken Caesar Salad with Crispy Chickpeas
Ingredients
- ½ (15-oz) can chickpeas, drained and rinsed
- 1½ Tbsp olive oil, divided
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- ¾ tsp smoked paprika (or use regular)
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (13.24-oz) pkg baby kale-spinach mix
- ⅓ cup reduced-fat Caesar dressing
- ⅓ cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 400°F. Toss chickpeas with 1 Tbsp oil on a rimmed baking sheet. Bake 25 minutes or until browned and crisp.
- Meanwhile, pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Rub with paprika, and season with salt and pepper.
- Cook chicken in ½ Tbsp hot oil in a large ovenproof skillet over medium-high heat 3 minutes per side or until browned. Transfer skillet to oven, and bake 10 minutes or until done. Thinly slice chicken.
- Toss together kale mix, chicken, chickpeas, and dressing in a large bowl; divide among 3 plates, and sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
357
|
357
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 32 | 32 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 558 | 558 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
