Tomato-Butter Sauce Chicken
Spinach Salad with PecansIngredients
- 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
- 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.
- Cook chicken in hot oil in a large skillet over medium heat 4 minutes per side or until browned. Remove from skillet.
- 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
- Toast nuts in a small skillet over medium heat until fragrant.
- 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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