Smothered Tomato-Pesto Chicken
Citrus Spinach Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp canola oil
- 1 Roma tomato, seeded and chopped
- 2 Tbsp pesto
- 2 oz fresh mozzarella cheese, cut into 2 slices
Instructions
- Preheat broiler. Pound chicken to an even thickness between plastic wrap using a meat mallet. Sprinkle with salt and pepper.
- Cook chicken in hot oil in a cast-iron skillet over medium-high heat 5 to 6 minutes per side or until done.
- Combine tomatoes and pesto. Top chicken with tomato mixture and cheese slices. Broil 2 to 3 minutes or until cheese melts.
Side Dish Ingredients
- 2 cups spinach
- 1 grapefruit, peeled and sectioned
- 2 Tbsp refrigerated lemon vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
381
|
99
|
480
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 44 | 2 | 46 |
| Carb (g) | 4 | 13 | 17 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 456 | 163 | 619 |
| T. Sugs (g) | 1 | 9 | 10 |
| A. Sugs (g) | 0 | 1 | 1 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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