4 boneless skinless chicken breasts
1 tbsp olive or canola oil
2 tsp chopped fresh thyme or 3/4 tsp dried thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
8 cups mixed salad greens
1/4 cup reduced-fat balsamic vinaigrette
1 cup cherry tomatoes, halved
Place the chicken breasts between two pieces of plastic wrap and pound into a thickness of 1/2-inch. Drizzle the oil over the chicken and sprinkle with the salt, pepper, and thyme.
Spray a grill pan with nonstick cooking spray. Cook chicken on the grill at a medium-high heat for 3 to 4 minutes per side or until the juices run clear. Chicken is not done until the juices run clear!
Toss the salad greens with the vinaigrette and tomatoes; divide between 4 plates. Place a chicken breast atop the greens on each plate.
Yield: 4 servings
Per serving: 258 calories, 41 grams protein and 11 grams carbohydrates
2 tsp chopped fresh thyme or 3/4 tsp dried thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
8 cups mixed salad greens
1/4 cup reduced-fat balsamic vinaigrette
1 cup cherry tomatoes, halved
Place the chicken breasts between two pieces of plastic wrap and pound into a thickness of 1/2-inch. Drizzle the oil over the chicken and sprinkle with the salt, pepper, and thyme.
Spray a grill pan with nonstick cooking spray. Cook chicken on the grill at a medium-high heat for 3 to 4 minutes per side or until the juices run clear. Chicken is not done until the juices run clear!
Toss the salad greens with the vinaigrette and tomatoes; divide between 4 plates. Place a chicken breast atop the greens on each plate.
Yield: 4 servings
Per serving: 258 calories, 41 grams protein and 11 grams carbohydrates
Note: Feel free to add fresh mushrooms, bell pepper, etc to suit your taste.
file photo for reference
