Mozzarella Italian Chicken Bake
Lemony Broccolini
Ingredients
- 3 (8-oz) boneless, skinless chicken breasts
- 1 (6-oz) jar pesto, divided
- ½ cup bruschetta topping
- 1 cup shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 350°F. Halve chicken lengthwise; pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Spread about ¼ cup pesto in a lightly greased 13- x 9-inch baking dish; top with chicken. Spread remaining pesto over chicken; top with bruschetta topping.
- Cover and bake 20 minutes. Uncover; sprinkle with cheese, and bake 5 to 10 minutes longer or until cheese melts and chicken is done.
Side Dish Ingredients
- 1½ lb Broccolini, trimmed (or use broccoli florets)
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- 1 tsp lemon zest
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Steam Broccolini in a steamer basket over simmering water 4 minutes or until crisp-tender; rinse with cold water, and pat dry.
- Sauté garlic in hot oil in a large nonstick skillet over medium heat 3 minutes. Add Broccolini; cook 2 minutes. Remove from heat; stir in lemon zest, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
362
|
108
|
470
|
| Fat (g) | 24 | 7 | 31 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 6 | 8 | 14 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 727 | 131 | 858 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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