Balsamic Chicken and Persimmon Salad
Ingredients
- ½ lb boneless, skinless chicken breasts
- ¼ cup plus 2 tsp balsamic vinaigrette, divided
- ½ tsp Italian seasoning
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 2 cups baby arugula
- 2 cups spring mix
- 1 persimmon, sliced
- 1 small shallot, thinly sliced
- ½ cup pomegranate seeds (arils)
- ⅓ cup crumbled goat cheese
- ¼ cup chopped pistachios
Instructions
- Preheat oven to 425°F. Brush both sides of chicken with 2 tsp vinaigrette on a foil-lined rimmed baking sheet. Sprinkle with Italian seasoning, salt, and pepper. Bake 25 minutes or until chicken is done. Cool and thinly slice chicken.
- Toss together arugula, greens, persimmon, shallot, and ¼ cup vinaigrette in a large bowl; divide between 2 plates. Top each serving with chicken; sprinkle with pomegranate seeds, cheese, and nuts.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
504
|
504
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 36 | 36 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 705 | 705 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
