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Ingredientes
- 2 Tbsp. fresh lemon juice
- 4 tsp extra virgin olive oil
- 4 tsp prepared mustard yellow
- 1 Tbsp. minced fresh rosemary leaves only
- Â Â or possibly 1/2 tsp. dry
- 2 x garlic cloves chopped
- 1/4 tsp salt
- 1/4 tsp freshly grnd black pepper
- 10 ounce skinless boneless chicken breast
- Â Â one whole butterflied and
- Â Â pounded thin
- 2 Tbsp. orange juice
- 1 Tbsp. red wine vinegar
- Â Â Granulated sugar substitute
- Â Â to equal 1-Tbsp. sugar
- 1 tsp balsamic vinegar
- 8 c. spinach leaves: packed well rinsed & dry
- Â Â and torn into bite-size pcs
- 2 c. sliced mushrooms
- 1 med red onion thinly sliced
Direcciones
- 1. Preheat broiler. Spray broiler pan with nonstick cooking spray. In shallow bowl, with wire whisk, combine lemon juice, 1 tsp. of the oil, the mustard, rosemary, garlic, 1/8 tsp. of the salt and 1/8 tsp. of the pepper. Add in chicken; turn to coat.
- 2. Transfer chicken to prepared broiler pan, reserving remaining lemon juice mix; broil 4" from heat 3-4 min, till golden. Turn chicken; top with reserved lemon juice mix. Broil 3-4 min longer, till golden and cooked through.
- 3. Meanwhile, to prepare dressing, in small bowl, combine the remaining 1 Tbsp. oil, the orange juice, wine vinegar, sugar substitute, balsamic vinegar, remaining 1/8 tsp. salt and remaining 1/8 tsp. pepper.
- 4. Divide spinach, mushrooms and onion proportionately among 4 plates, arranging vegetables in a circle.
- 5. Cut chicken into 1/4" slices; place one-fourth of the chicken slices in center of each salad. Drizzle each salad with one-fourth of the dressing.
- Makes 4 servings .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 425 | |
| Calories from Fat 182 | 43% |
| Total Fat 20.66g | 26% |
| Saturated Fat 9.56g | 38% |
| Trans Fat 0.01g | |
| Cholesterol 192mg | 64% |
| Sodium 570mg | 24% |
| Potassium 642mg | 18% |
| Total Carbs 44.86g | 12% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.59g | 2% |
| Protein 17.75g | 28% |
