Directions:
- Preheat the oven to 475°. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat 2 tablespoons of the Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet. Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
- Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in 1/2 teaspoon of water. Add the arugula and tomatoes, season with salt and pepper and toss well. Spoon the salad onto plates, top with the chicken and serve.
- Notes: One serving 288 calories, 9.4 gm total fat, 3.1 gm saturated fat, 4 gm carb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.4 Kcal (404 kJ) | ||
| Calories from fat | 67.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.5g | 12% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 236.2mg | 10% | |
| Potassium | 117.11mg | 2% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 148.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 162.56 Kcal (681 kJ) | ||
| Calories from fat | 113.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.64g | 12% | |
|---|---|---|---|
| Cholesterol | 18.55mg | 4% | |
| Sodium | 398.3mg | 10% | |
| Potassium | 197.48mg | 2% | |
| Total Carbs | 3.85g | 1% | |
| Sugars | 2.23g | 5% | |
| Dietary Fiber | 0.91g | 2% | |
| Protein | 9g | 11% | |
| Vitamin C | 9.7mg | 10% | |
| Iron | 0.4mg | 1% | |
| Calcium | 249.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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