Crispy Pumpkin Seed Chicken

Pear and Feta Salad
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Ingredients

  • 1½ lb boneless, skinless chicken breasts, halved lengthwise
  • ¾ cup panko breadcrumbs
  • ¾ cup roasted, salted pepitas, chopped
  • 1 Tbsp chopped fresh rosemary
  • ½ tsp dried thyme
  • ½ tsp salt
  • ½ tsp pepper
  • 3 Tbsp reduced fat olive oil mayonnaise
  • 3 Tbsp olive oil

Instructions

  1. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
  2. Combine breadcrumbs, pepitas, rosemary, thyme, salt, and pepper in a shallow bowl. Brush chicken with mayonnaise; dredge in breadcrumb mixture, pressing gently to adhere.
  3. Cook chicken, in batches if necessary, in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done.

Side Dish Ingredients

  • 6 cups spring mix
  • 3 small pears, sliced
  • 6 Tbsp crumbled feta cheese
  • 6 Tbsp coarsely chopped maple glazed pecans
  • 6 Tbsp balsamic vinaigrette

Side Dish Instructions

  1.  Toss together all ingredients in a large bowl.

Nutritional Information

Main Side Total
Servings 6 6
Calories
347
152
499
Fat (g) 20 10 30
Sat. Fat (g) 3 2 5
Protein (g) 31 3 34
Carb (g) 11 18 29
Fiber (g) 2 4 6
Sodium (mg) 372 294 666
T. Sugs (g) 0 11 11
A. Sugs (g) 0 3 3

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