1 ¼ pounds thin-cut skinless boneless chicken breasts
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
3 tablespoons fresh lemon juice
1 large bunch watercress, tough stems removed, coarsely chopped (about 4 cups)
2 medium tomatoes, chopped
8 slices whole-grain baguette
Combine the chicken, 1 tablespoon of the olive oil, the garlic, and ½ teaspoon each of the salt and pepper in a bowl and toss to coat. Preheat a grill or nonstick grill pan over medium-high heat. Grill the chicken until grill marks form and the meat is just cooked through, 2 to 3 minutes per side. Remove from the grill and sprinkle with 1 tablespoon of the lemon juice.
In a large bowl, toss the watercress and tomatoes, with their seeds, with the remaining 2 tablespoons of each olive oil and lemon juice, and the remaining ¼ teaspoon of each salt and pepper. Distribute the chicken among 4 serving plates and top each with 1 ½ cups of the salad and 1 to 2 tablespoons of accumulated liquid from the salad. Serve with the baguette slices.
Makes 4 servings
Serving size: 4 ounces cooked chicken breast, 1 ½ cups salad, and 2 pieces of bread
Calories 260; Total Fat 14g (Sat Fat 2.5g, Mono Fat 8.5g, Poly Fat 2g); Protein 30g, Carb 4g; Fiber 1g; Cholesterol 80mg; Sodium 520mg
Excellent Source of: Niacin, Phosphorus, Protein, Selenium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Good Source of: Magnesium, Pantothenic acid, Potassium
Copyright 2016 Ellie Krieger. All rights reserved.