Balsamic Chicken With Baby Greens
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1 1/4 lb boneless chicken cutlets
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/8 teaspoon fresh rosemary, finely snipped
1/4 cup balsamic vinegar
1 bag baby salad greens (5-7 oz)
1. Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of chicken with salt and pepper (wash hands).
2. Place oil in pan, then add chicken and cover; cook 4-5 minutes on each side or until 165°F. Meanwhile, snip rosemary, leaves only, using kitchen shears.
3. Add remaining ingredients (including rosemary); rotate chicken to top of greens and cover. Remove from heat; let stand 1-2 minutes or until greens are wilted. Serve.
CALORIES (per 1/4 recipe) 230kcal; FAT 10g; CHOL 80mg; SODIUM 250mg; CARB 4g; FIBER 1g; PROTEIN 30g; VIT A 60%; VIT C 25%; CALC 4%; IRON 15%