Dress up quick-cooking cutlets with a homemade vinaigrette and freshproducefor an easy Mediterranean-inspired meal. Servings: 4
Per serving
One Leaner serving
3 condiments
1 fat
2 ¼ vegetable servings
Ingredients
· 5 teaspoons extra-virgin olive oil, divided
· 1 teaspoon grated lemon rind
· 1 tablespoon fresh lemon juice
· 4 (8-ounce) chicken breast cutlets -
· Cooking spray
· 3/4 teaspoon salt, divided
· 1/2 teaspoon freshly ground black pepper, divided
· 2 cups halved cherry tomatoes
· 1 (5-ounce) package baby arugula
· 1 1/2 tablespoons white wine vinegar
· 1 teaspoon dried herbs de Provence –
· 1/2 teaspoon Dijon mustard
· 1 garlic clove, minced
1. Combine lemon rind, juice, and chicken cutlets; let stand 5 minutes.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from heat; keep warm.
3. Combine tomatoes and arugula in a large bowl. Combine vinegar, herbes de Provence, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; gradually add 5 teaspoons of oil, stirring vinaigrette constantly with a whisk. Drizzle the vinaigrette over salad; toss gently to coat. Divide salad evenly among 4 plates. Cut chicken cutlets across the grain into thin slices; arrange 1 sliced cutlet over each salad.
Modified from recipe found at Cooking Light MAY 2010
Source: yourdietdiva.com
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