Tuscan Garlic Herb Chicken

Pan-seared chicken cutlets simmered with blistered cherry tomatoes, tender baby spinach, and Italian herbs alongside warm brown rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.83/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• High-Protein
• Low-Saturated-Fat
• Low-Fat
• Low-Sugar

Tags

• sauté
• quick
• healthy
• fresh

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into thin cutlets)
• 2 teaspoon olive oil
• 1 cup cherry tomatoes (halved)
• 4 cup baby spinach
• 2 clove garlic (minced)
• 0.5 cup gluten-free chicken broth
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 package microwave brown rice (pre-cooked pouch)

Instructions

1. Season the chicken breast cutlets on both sides with dried Italian seasoning, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat for 1 minute. Add chicken cutlets and sear for 3 to 4 minutes per side until golden and cooked to an internal temperature of 165 degrees F. Transfer chicken to a clean plate.
3. Add minced garlic and halved cherry tomatoes to the skillet, cooking for 2 minutes until garlic is fragrant and tomatoes begin to soften.
4. Pour in the gluten-free chicken broth and add the baby spinach. Simmer for 2 minutes, stirring gently until the spinach wilts into the pan juices.
5. Heat the microwave brown rice pouch according to package directions for 90 seconds. Return chicken to the skillet with the vegetables to coat in pan juices, then divide chicken, vegetables, and warm brown rice between plates.

Notes

Thin-cut cutlets cook rapidly and stay tender without drying out.

Nutrition (per serving)

• Calories: 507
• Protein: 56.6 g
• Carbohydrates: 40.5 g
• Fat: 12.1 g
• Fiber: 5 g
• Sodium: 795 mg
• Saturated Fat: 1.7 g
• Sugar: 2 g
• Cholesterol: 160 mg