Smothered Tomato-Pesto Chicken
Spinach Salad with Lemon-Dijon Vinaigrette
Ingredients
- 1 (8-oz) boneless, skinless chicken breast, halved lengthwise
- 1 tsp olive oil
- 1 Roma tomato, seeded and chopped
- 3 Tbsp pesto
- 4 (0.67-oz) slices mozzarella cheese
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 chicken with salt and pepper, if desired.
- Cook chicken in hot oil in a cast-iron skillet over medium-high heat 5 to 6 minutes per side or until done.
- Combine tomato and pesto. Top chicken with tomato mixture and cheese slices. Broil 2 to 3 minutes or until cheese melts.
Side Dish Ingredients
- 1 Tbsp olive oil
- ½ Tbsp lemon juice
- ¼ tsp Dijon mustard
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (5-oz) pkg baby spinach
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, salt, and pepper in a bowl. Add spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
375
|
70
|
445
|
| Fat (g) | 22 | 7 | 29 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 4 | 2 | 6 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 529 | 188 | 717 |
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