Week 3 of my lunch salads to get my life and eating habits back on track is Chicken with Mozzarella and Tomato
So is this a salad? I'm not really sure, but it's delicious. For extra hungry days I add some chick peas, but since they are LOADED with carbs, I use them sparingly.
Totals for what is listed below: 475 Calories, 14.5g carbs, 17.5g fat, 57.2g protein
Base:
1 Heirloom Tomato Sliced thin or diced
1 Cup of Cucumbers sliced thin or diced
3 oz fresh mozzarella. I used Belgioioso
5 Fresh Basil Leaves
Dressing of choice, but I like this plain! You can use balsamic for a nice tangly touch!
Directions:
Chop veggies and place in bowl with mozzarella
Balsamic Chicken:
1 Chicken Breast (6 oz)
1 TSP Balsamic Vinegar
Directions:
While the pan is heating, filet chicken breast almost all the way in half, but leave the center attached.
Cover with plastic wrap or parchment paper and pound flat with a meat mallet.
Coat with Vinegar and let sit 30 minutes.
Heat skilled over medium heat - spray with Pam or use oil
Once the pan is hot, add chicken and cook 2-3 minutes
Flip and cook 3-5 more minutes.
I like my chicken really well cooked so you may need less time.