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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 739.0
  • Total Fat: 44.8 g
  • Cholesterol: 149.9 mg
  • Sodium: 734.3 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 63.7 g

View full nutritional breakdown of Mediteranian Chicken with Tomato Salad (South Beach Phase 1) calories by ingredient
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Mediteranian Chicken with Tomato Salad (South Beach Phase 1)

Submitted by: OHSWEETCALAMITY
Mediteranian Chicken with Tomato Salad (South Beach Phase 1)

Introduction

This is the greatest chicken ever. It's got goat cheese, and asparagus, and caramelized onions-- all topped with a sweet summer tomato salad. I don't need to talk it up, just make it and you'll see what I mean. Serve it with a fresh herb salad to really blow some minds. This is the greatest chicken ever. It's got goat cheese, and asparagus, and caramelized onions-- all topped with a sweet summer tomato salad. I don't need to talk it up, just make it and you'll see what I mean. Serve it with a fresh herb salad to really blow some minds.
Number of Servings: 2

Ingredients

    Chicken Breast, thinly slicked, no skin
    Italian Salad dressing, .5 cup
    Asparagus, fresh, 8 spear, medium (5-1/4" to 7" long)
    Red Onions, raw, .5 cup, sliced
    Goat Cheese, Soft, 2 oz , crumbled
    *Crushed Red Pepper, 1 tsp
    Oregano, ground, 1 tbsp
    Garlic powder, 1 tbsp

    For Tomato topping:
    Roma tomato, .5 cup, chopped
    Yellow tomato, .5 cup, chopped
    Olive Oil, 1 tbsp
    **Balsamic Vinegar, 1 tbsp

    *Or more, to taste
    ** I use white balsamic, but you can use whatever kind of vinegar you like

Directions

Preheat oven to 375F. Place chicken breasts and salad dressing in a ziptop bag to marinate (you can do this up to an hour ahead, any longer and the vinegar will start to cook the chicken). Chop red onion and saute with 1 tbsp olive oil over med high heat. Stir occasionally, remove from heat when onions begin to turn golden brown.

Place the chicken breasts in baking dish. Sprinkle garlic powder, crushed red pepper, oregano, salt, and pepper over the chicken. Lay 4 asparagus spears over the chicken lengthwise. Divide the onions evenly between the chicken breasts and spread them gently over the asparagus. Top each one with goat cheese. Place in a hot oven for 15 minutes. Remove and cover loosely with tin foil for 5 minutes.

While the chicken is cooking, prepare the tomatoes. Mix tomatoes, remaining olive oil, and vinegar, and salt and pepper to taste. Cover with cling film and store in the refrigerator until ready to serve.

Serving Size: makes two portions

Number of Servings: 2

Recipe submitted by SparkPeople user OHSWEETCALAMITY.






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