Cheesy Bacon-Honey Mustard Chicken
Arugula-Tomato Salad
Ingredients
- 2 slices center cut bacon
- 2 (6-oz) boneless, skinless chicken breasts
- 1 tsp olive oil
- 3 Tbsp honey mustard
- ½ cup shredded Monterey Jack cheese
- 1 green onion, thinly sliced
Instructions
- Preheat broiler. Cook bacon in a skillet over medium heat 6 to 8 minutes or until crisp. Crumble bacon.
- Meanwhile, pound chicken to an even thickness with the heel of your hand or a meat mallet. Cook chicken in hot oil in an ovenproof skillet over medium-high heat 5 to 6 minutes per side.
- Spread honey mustard over chicken; top with cheese and bacon. Broil 2 to 3 minutes or until cheese melts. Sprinkle with onion.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- ⅛ tsp pepper
- 3 cups baby arugula
- ¾ cup halved grape tomatoes
- 3 Tbsp chopped fresh basil
Side Dish Instructions
- Whisk together oil, vinegar, and pepper in a medium bowl. Add arugula, tomatoes, and basil; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
407
|
154
|
561
|
| Fat (g) | 18 | 14 | 32 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 48 | 2 | 50 |
| Carb (g) | 5 | 9 | 14 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 570 | 32 | 602 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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