Protein and greens get an italian twist in this dish. Plus, you'll net a day's worth of energizing niacin per plate. Serves 4
Olive oil cooking spray
4 bonesless, skinless chicken breasts
2 cups packed fresh basil
2 tbsp freshly grated Parmesan
1 tbsp pine nuts, toasted 10 minutes in a cast-iron skillet in a 350 degree oven
1 clove garlic
1/4 cup reduced-sodium chicken broth
2 tbsp olive oil
4 cups lettuce (such as frisee)
1 tbsp fresh lemon juice
1 cup halved cherry tomatoes
1/4 cup cubed part-skim mozzarella
Heat oven to 400 degrees. Coat a baking sheet with cooking spray. Season chicken with salt and pepper, place on sheet and bake until cooked through, 20 to 25 minutes. Cut into 1/2 inch slices. Pesto: Pulse basil, Parmesan, pine nuts and garlic in a food processor until finely chopped. With motor on, slowly add broth and oil. Season with salt and pepper. Toss lettuce with lemon juice; coat chicken, tomatoes and mozzarella with pesto. Divide among 4 plates.
319 calories per serving, 6.1 g carbs, 2.3 g fiber, 44.5 g protein
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