Roasted Chicken Caprese - 6g Carbs, 1g Fiber
{This is high in sodium… Consider leaving out the
"3/4 tsp kosher salt" as well as the "1 tsp each sugar
and kosher salt" or severly cutting down. Take care,
Gloria}
From Womans Day magazine
Serves: 4
Active: 10 min/Total: 1 hr 10 min
Lemon Vinaigrette Marinade
1/4 cup olive oil
2 Tbsp lemon juice
1 clove garlic, minced
3/4 tsp kosher salt
1/2 tsp pepper
4 boneless, skinless chicken breast halves (1 1/2 lb)
6 medium plum tomatoes
1 tsp each sugar and kosher salt
1/4 cup olive oil
8 oz mozzarella cheese, cut in 1/4 in pieces
1/4 cup coarsely chopped fresh basil leaves
1/2 tsp pepper
Garnish: basil leaves
1. Heat oven to 375 degrees F. Have a rimmed baking sheet ready.
2. Vinaigrette: Put ingredients in a gallon-size ziptop bag,
add chicken, seal and turn to coat. Refrigerate while
preparing tomatoes.
3. Cut tomatoes lengthwise in quarters. Put in a bowl; add
sugar, salt and oil; toss to mix. Pour onto ungreased baking
sheet and spread so tomatoes don’t touch. Roast 30 minutes.
Return tomatoes and any juices to same bowl; add cheese,
basil and pepper; toss gently to mix. Leave at room temperature.
4. Reduce oven to 350°F. Place chicken on same baking sheet.
Discard bag with marinade. Roast chicken, turning once,
30 minutes or until cooked through.
5. Place chicken on serving plates; spoon tomato mixture over top.
Per serving:
607 Calories, 51g Protein, 6g Carbs, 1g Fiber, 42g Fat
(12g Sat Fat), 143mg Cholesterol, 1,185mg Sodium