Avocado-Tomato Chicken
Arugula-Basil Salad
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 tsp salt, divided
- ½ tsp Italian seasoning
- ½ tsp pepper, divided
- 2 Tbsp olive oil
- 4 oz fresh mozzarella cheese, thinly sliced
- 2 avocados, chopped
- 4 Roma tomatoes, chopped
- 3 cloves garlic, minced
- ½ cup chopped fresh basil, divided
Instructions
- Cut chicken into six equal pieces. Sprinkle chicken with ¾ tsp salt, Italian seasoning, and ¼ tsp pepper. Cook in hot oil in a grill pan or cast-iron skillet over medium-high heat 5 to 6 minutes per side or until done. Top with cheese; cover and cook until cheese melts.
- Meanwhile, toss together avocado, tomatoes, garlic, ¼ cup basil, and ¼ tsp each salt and pepper. Top chicken with avocado mixture; sprinkle with ¼ cup basil.
Side Dish Ingredients
- 1 (5-oz) pkg arugula
- ⅓ cup lemon vinaigrette
- ⅓ cup chopped fresh basil
- ⅓ cup slivered almonds
Side Dish Instructions
- Toss together arugula and vinaigrette in a large bowl. Top with basil and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
390
|
91
|
481
|
| Fat (g) | 23 | 9 | 32 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 39 | 2 | 41 |
| Carb (g) | 7 | 3 | 10 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 405 | 67 | 472 |
| T. Sugs (g) | 2 | 1 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
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