Lunch: Grilled Chicken Cutlets Parmigiana

This lightened-up interpretation of Chicken Parmesan boasts herb-grilled chicken cutlets, mozzarella-topped tomato halves, and a lemon-kissed basil and baby greens salad.

This recipe includes superfoods such as:

Lemon, Basil

Health benefits of Grilled Chicken Cutlets Parmigiana

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

4 medium skinless, boneless chicken-breast halves
1/2 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1 bag mixed baby greens
1/2 c. fresh basil leaves
3 tbsp. fresh lemon juice
4 medium tomatoes
2 oz. thinly sliced part-skim mozzarella cheese

Instructions

Place chicken breasts, 1 at a time, between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound each breast into a uniform 1/4-inch-thick cutlet. Sprinkle cutlets with oregano, 1/2 teaspoon salt, and pepper to season both sides.
In large bowl, toss greens with basil, lemon juice, and 1/4 teaspoon salt. Spoon salad onto 4 dinner plates.
Place tomato halves, cut sides down, on hot grill grate; cook 1 minute. Turn tomatoes over and top each half with a piece of mozzarella. Cover grill and cook tomatoes 3 to 4 minutes longer or until cheese melts and tomatoes are heated through. Transfer tomatoes to plates with salad.
Place cutlets on hot grill grate and cook 6 to 8 minutes or until juices run clear when cutlets are pierced with tip of knife, turning over once. Place cutlets on plates with salad and tomatoes. Sprinkle with Parmesan.

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