| NUTRITION FACTS | |
| Servings 2.0 per recipe Amount Per Serving |
|
| Calories 309 | % Daily Value* |
| Total Fat 15g | 22% |
| Saturated Fat 7g | 35% |
| Monosaturated Fat 3g | - |
| Polyunsaturated Fat 0g | - |
| Trans Fat 0g | - |
| Cholesterol 93mg | 31% |
| Sodium 667mg | 28% |
| Potassium 295mg | 8% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 2g | 10% |
| Sugars 4g | - |
| Protein 31g | 62% |
| Vitamin A | 202% |
| Vitamin C | 11% |
| Calcium | 20% |
| Iron | 4% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes were analyzed on www.myfitnesspal.com | |
Makes 2 servings
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper (or poultry seasoning)
- 2 teaspoon basil pesto
- 1/2 medium tomato, thin slices
- 3 tablespoons (1.5 oz) shredded reduced-fat mozzarella cheese
- 1 teaspoon grated parmesan cheese
- 1 sweet potato
- 1 tablespoons butter
- Aluminum foil
Directions:
- Preheat the oven to 400° F.
- Season chicken lightly with salt and fresh pepper (or poultry seasoning).
- Line baking sheet with foil for easy clean-up. Place the chicken on prepared baking sheet and spread pesto evenly over chicken. Bake for 15 minutes or until chicken is no longer pink in center.
- Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional three to five minutes or until cheese is melted
- While chicken is baking, wash and dry sweet potato; poke holes in potato with a fork and cook in microwave for five minutes or until soft. Cut sweet potato in half and serve with half a tablespoon of butter.