Skinny Chicken Parmesan Over Arugula
Bringing you another fabulous lean and green recipe. This dish is proof that healthy food doesn’t have to sacrifice flavor. The chicken has just the right amount of garlic seasoning, and because it’s not breaded and fried, guess what? It’s skinny!
This is such a fun way to do chicken parmesan. Slicing up some cherry tomatoes and roasting them with garlic in the oven makes your home smell like a gourmet Italian restaurant. Make sure you scrape all that minced garlic onto your dish when you plate for extra flavor. The arugula is a perfect pairing to keep this dish lean and green with just a hint of basil as a finishing touch. Now certainly, if you’d like to splurge, have the side of pasta. But this is my way of bringing you those flavors without the extra carbs. You won’t even miss them!
Skinny Chicken Parmesan Over Arugula
Ingredients
- 1 cup cherry tomatoes, halved
- 1 garlic clove, minced
- 3 teaspoons extra virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 (6-ounce) boneless, skinless chicken breasts, washed, patted dry, and pounded to ½-inch thickness
- 1/2 teaspoon garlic powder
- 2 cups arugula
- 1 teaspoon Garlic Expressions salad dressing
- 1/4 cup reduced-fat shredded mozzarella
- 3 fresh basil leaves, chopped
Instructions
- Preheat oven to 375°F.
- In a medium bowl, mix the tomatoes, garlic, 1 teaspoon olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Transfer to a baking sheet and spread into a single layer. Bake until the tomatoes are soft and fragrant, about 20-25 minutes.
- While the tomatoes are cooking, preheat the grill to high heat to get the grates nice and hot, then turn down to medium heat. Brush both sides of the chicken breasts with the remaining olive oil. In a small bowl, combine the garlic powder, remaining salt, and remaining black pepper. Sprinkle both sides of the chicken to season. Place chicken on the grill and cook covered until you see it turning white on the bottom and up the sides, about 3-4 minutes. Flip and grill covered until you get good sear marks on the other side, about another 3 minutes.
- Divide the arugula into two bowls. Drizzle with the salad dressing and toss to coat. When the chicken is done, put it in an oven safe dish, top with the mozzarella and broil on high until the cheese is melted, about 2-3 minutes. Place the chicken on top of the arugula. Top with the tomatoes. Sprinkle with basil. Serve immediately.
