Spanish Chicken with Garlic Dipping Sauce
Spinach and Avocado Salad
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil, divided
- 2 Tbsp red wine vinegar, divided
- 1½ tsp lemon zest, divided
- 2 cloves garlic, minced and divided
- 1¼ tsp smoked paprika, divided
- ½ cup olive-oil mayonnaise
- 2 Tbsp chopped fresh parsley
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Add 1½ Tbsp oil, 1½ Tbsp vinegar, 1 tsp lemon zest, 1 clove minced garlic, and 1 tsp paprika to chicken in bag. Seal bag; chill 4 to 24 hours.
- Remove chicken from marinade; discard marinade. Cook chicken in ½ Tbsp hot oil in a large skillet over medium-high heat 5 minutes per side or until browned.
- Meanwhile, stir together mayonnaise, ½ Tbsp vinegar, ½ tsp lemon zest, 1 clove minced garlic, ¼ tsp paprika, and parsley. Serve with chicken.
Side Dish Ingredients
- 3 Tbsp olive oil vinaigrette
- 1 Tbsp lemon juice
- ½ (5-oz) pkg baby spinach
- 1 avocado, sliced
- 2 Tbsp sliced almonds
Side Dish Instructions
- Whisk together vinaigrette and lemon juice in a large bowl. Add spinach, avocado, and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
357
|
181
|
538
|
| Fat (g) | 24 | 17 | 41 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 1 | 8 | 9 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 396 | 123 | 519 |
Low Carb Meal Plan
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