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Recipes
Shopping list
Ingredients
- 1 ¼ lb boneless chicken cutlets
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- ⅛ teaspoon fresh rosemary, finely snipped
- ¼ cup balsamic vinegar
- 1 bag baby salad greens (5-7 oz)
Steps
- Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of chicken with salt and pepper (wash hands).
- 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.
- 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.
Amount per ¼ recipe serving: Calories 230, Total Fat 10g, Chol 80mg, Sodium 250mg, Total Carb 4g, Fiber 1g, Calc 4%, Vitamin A 60%, Vitamin C 25%, Iron 15%