Tomato-Butter Sauce Chicken

Spinach Salad with Pecans
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Ingredients

  • ¾ lb boneless, skinless chicken breasts
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • 1 Tbsp olive oil
  • 1 cup canned fire roasted diced tomatoes
  • 1 small clove garlic, minced
  • 3 Tbsp thinly sliced fresh basil
  • 2 Tbsp butter, cut into pieces

Instructions

  1. Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Cut into 3 pieces. Sprinkle with salt and pepper.
  2. Cook chicken in hot oil in a large skillet over medium heat 4 minutes per side or until browned. Remove from skillet.
  3. Add tomatoes and garlic to skillet; cook 5 minutes. Stir in basil and butter; cook 2 minutes. Return chicken to skillet, and cook until done.

Side Dish Ingredients

  • 2 Tbsp chopped pecans
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • ⅛ tsp salt
  • 2 cups baby spinach

Side Dish Instructions

  1. Toast nuts in a small skillet over medium heat until fragrant.
  2. Whisk together oil, vinegar, mustard, and salt in a large bowl. Add spinach and nuts; toss.

Nutritional Information

Main Side Total
Servings 2 2
Calories
402
181
583
Fat (g) 23 18 41
Sat. Fat (g) 8 2 10
Protein (g) 40 2 42
Carb (g) 7 3 10
Fiber (g) 2 2 4
Sodium (mg) 597 219 816
T. Sugs (g) 3 0 3
A. Sugs (g) 0 0 0

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