2 tbsp jarred pesto sauce
1 tbsp balsamic vinegar
3 cups mixed baby greens
6 oz boneless, skinless chicken breast, cut into strips
Salt to taste
Garlic powder to taste
Olive oil spray
1 cup broccoli florets, chopped
1⁄2 cup grape or cherry tomatoes
1 tsp fresh garlic, minced
1) Mix pesto with vinegar and set aside. Place baby greens in a small mixing bowl. Season chicken with salt and garlic powder.
2) Heat large nonstick stir-fry pan or wok over medium-high heat until hot. Spray pan, then add chicken in a single layer. Cook until chicken is no longer pink inside, about 1–2 minutes per side. Remove chicken from pan and place on a plate. Re-spray pan and add broccoli, tomatoes, and garlic. Cook until broccoli is bright green and crisp-tender, about 2–3 minutes. Add chicken back to pan. Spoon 2 tbsp sauce over chicken and toss. Remove from heat.
3) Toss greens in remaining pesto–balsamic mixture. Spread tossed greens along the outer edge of a dinner plate. Mound stir-fry in center of plate. Serve as is, or toss for a salad-like presentation. Enjoy immediately.
Nutrition: 380 calories, 47g protein, 17g carb, 13g fat
Goal: Fat loss