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Chicken with Veggies

Chicken with Veggies
Colorful, nutritious veggies and Italian seasoning make something special of this chicken-in-minutes meal! —Nikki Adams, Cherry Valley, California
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons dry bread crumbs
  • 2 teaspoons grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 3 teaspoons olive oil, divided
  • 3 cups fresh baby spinach
  • 2 plum tomatoes, chopped
  • 2 garlic cloves, minced

Directions

  • Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper.
  • In a shallow bowl, combine the bread crumbs, cheese and Italian
  • seasoning. Coat chicken in bread crumb mixture.
  • In a large nonstick skillet coated with cooking spray, cook chicken
  • in 2 teaspoons oil over medium heat for 3-4 minutes on each side or
  • until no longer pink. Remove and keep warm.
  • Saute spinach in remaining oil just until wilted. Stir in tomatoes
  • and garlic; cook 3 minutes longer. Serve with chicken. Yield: 2
  • servings.
Nutrition Facts: 1 chicken breast half with 1 cup vegetables equals 302 calories, 12 g fat (2 g saturated fat), 95 mg cholesterol, 484 mg sodium,
© Taste of Home 2013

2 of 2

Chicken with Veggies (continued)

Nutrition Facts: 10 g carbohydrate, 2 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013