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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 235.1
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.5 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 32.3 g

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Chicken: Grilled Chicken Breast Cutlet with Spinach Saute* (with Garlic)/Low Carb

Submitted by: PAULEY10

Introduction

Low Carb Hot Dinner or Cold Transportable Lunch Low Carb Hot Dinner or Cold Transportable Lunch
Number of Servings: 1

Ingredients

    3 oz cooked/4 oz raw chicken breast (see directions)
    1 tbsp thyme, dried and ground


    1 c spinach puree* with garlic (Base Recipe)
    1 c cauliflower puree* (optional. add 55 cals and 0 g fat)
    1 tomato with basil and balsamic (optional, 41 cals and fat at 0 g)
    cooking spray

    freshly grated sea salt and black pepper to taste

Directions

To prepare the chicken breast: remove the tender, and reserve for another use. Place the chicken breast between two pieces of plastic wrap and beat with the flat side of your kitchen mallet (or heavy pan, etc) until the chicken breast is as flat as you can get it, ideally about 1/4" thick. Weigh out 4 oz/112 g portions (which will result in 3 oz/85 g cooked portions). Let the chicken rest.

Prepare the Spinach Saute with Garlic and the Cauliflower Puree (if using). Finish, cover, keep warm.

Spread the thyme on a plate with the salt and pepper (optional). Place the chicken cutlet on the spices and coat both sides.

Heat a non-stick pan to med-high heat. Coat with cooking spray. When the pan is very hot, add the chicken cutlet and brown one side--about 2 minutes. When the first side is brown, turn and brown the second side--about 1 minute, until there is no pink showing in the meat.

Serve immediately with the spinach garlic saute. Add the cauliflower puree and the tomato with basil and balsamic vinegar if desired.

To serve as a cold transportable lunch, let everything cool. Slice the chicken cutlet into thin slices. Pack the spinach and cauliflower in a container with a lid. Top with the chicken slices. Pack the tomato and basil separately. Don't add the balsamic vinegar until serving.






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