INGREDIENTS
For the Chicken
4 6-oz boneless, skinless chicken breasts
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup basil pesto
4 oz fresh whole-milk mozzarella cheese, sliced
For Plating
6 cups baby arugula
1/4 cup chopped red onion
1/2 cup cherry tomatoes, halved
1/2 cup olive oil
2 Tbsp white wine vinegar
HOW TO MAKE IT
Prep the chicken. Preheat oven to 425°F. Line a rimmed sheet pan with parchment paper. Place chicken breasts in pan and coat with oil, salt, and pepper. Bake 20 to 24 minutes or until chicken is done (165°F).
Top with cheese. Top chicken breasts with pesto and cheese. Bake 2 to 3 minutes longer or until cheese is melted.
Plate and serve. Divide arugula and onion among serving plates. Top with chicken and tomatoes.
Drizzle. In a small bowl, whisk together the remaining 1/2 cup olive oil and the vinegar; drizzle overall.
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