Chicken Cutlets with Lemony Arugula Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
This dish makes a terrific low-carb dinner, but it also doubles as a grab-and-go lunch: Just layer the cutlets and arugula salad on toasted ciabatta bread or Italian heros.
Ingredients
2 tbsp. olive oil
8 small chicken cutlets (about 1 1 ⁄4 lb total)
Kosher salt and black pepper
1 package baby arugula (about 6 cups)
1 tbsp. fresh lemon juice
2 oz. Parmesan
Instructions
Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the chicken with 1 ⁄2 tsp salt and 1 ⁄4 tsp pepper. Working in two batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
In a large bowl, toss the arugula, lemon juice, remaining Tbsp oil, and 1/4 tsp each salt and pepper. Fold in the cheese. Serve with the chicken and lemon wedges, if desired.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment