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Publix Simple Meals

Chicken and Roasted Tomatoes With Apple Radish Arugula Salad

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare chicken recipe and begin to bake - 10 minutes

-- While chicken bakes, prepare suggested rice; prepare salad and serve - 20 minutes

Chicken and Roasted Tomatoes


3 plum tomatoes

4 boneless, skinless chicken breasts (2 lb)

1/4 cup extra-virgin olive oil

1/2 teaspoon dried Italian seasoning

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground pepper


-- Preheat oven to 450°F.

-- Quarter tomatoes and squeeze gently to remove seeds.


1. Combine all ingredients, tossing gently to coat. Place chicken breasts on baking sheet and arrange tomatoes, cut-side up, on top of chicken.

2. Drizzle remaining oil over chicken. Bake 15-20 minutes or until tomatoes are softened and chicken is 165°F. Serve.

Apple Radish Arugula Salad


1 medium sweet apple

1 1/2 cups radishes

1 bag fresh arugula salad leaves (about 5 oz)

1/4 cup extra-virgin olive oil

1 tablespoon fresh lemon juice


-- Cut apple in quarters; slice thinly.

-- Slice radishes thinly.


1. Place arugula on salad plates. Arrange apple and radish slices over arugula.

2. Drizzle olive oil and lemon juice over each salad; serve.

Aprons Advice

-- Complete your meal with a wild rice blend, green peas, garlic bread, and a chocolate dessert.

-- Spinach can be used in the salad instead of the arugula; crumbled feta cheese can also be added to the salad for a tasty variation.

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Chicken and Roasted Tomatoes

CALORIES (per 1/4 recipe) 370kcal; FAT 19g; CHOL 125mg; SODIUM 250mg; CARB 2g; FIBER 0g; PROTEIN 46g; VIT A 6%; VIT C 20%; CALC 2%; IRON 10%

Apple Radish Arugula Salad

CALORIES (per 1/4 recipe) 160kcal; FAT 14g; CHOL 0mg; SODIUM 30mg; CARB 9g; FIBER 2g; PROTEIN 1g; VIT A 15%; VIT C 30%; CALC 8%; IRON 4%

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