Bacon-Tomato Chicken
Spinach and Walnut Salad
Ingredients
- 10 slices bacon, chopped
- 1½ lb boneless, skinless chicken breasts
- ¼ cup almond flour
- ½ cup low-sodium chicken broth
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 tsp lemon zest
- ¼ cup chopped fresh basil
Instructions
- Cook bacon in a large nonstick skillet over medium heat until crisp; drain, reserving drippings in skillet.
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Dredge chicken in flour to coat. Cook chicken in hot drippings 4 to 5 minutes per side or until browned. Add broth, and cook until liquid is reduced by half.
- Stir in tomatoes and lemon zest. Cook 5 to 6 minutes or until thoroughly heated and slightly thickened. Sprinkle with bacon and basil.
Side Dish Ingredients
- 1 cup raw walnuts
- 2 (5-oz) pkg baby spinach
- ½ cup thinly sliced red onion
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat 4 to 5 minutes or until fragrant. Combine spinach, nuts, and onion in a bowl; drizzle with vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
373
|
202
|
575
|
| Fat (g) | 24 | 19 | 43 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 33 | 4 | 37 |
| Carb (g) | 5 | 6 | 11 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 533 | 170 | 703 |
Keto Meal Plan
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