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Name: Chicken Cutlets with Spring Green Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 3 tablespoons Extra virgin olive oil; 8 small Boneless chicken; pinch Salt and pepper; 1 tablespoon White wine vinegar; 2 bunches Arugula; 6 Radishes; 1 cup Frozen edamame; 1/2 small Red onion

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INGREDIENTS

3 tablespoons Extra virgin olive oil
8 small Boneless chicken
pinch Salt and pepper
1 tablespoon White wine vinegar
2 bunches Arugula
6 Radishes
1 cup Frozen edamame
1/2 small Red onion

Servings

INSTRUCTIONS

1) 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 (adding more oil to the skillet if needed); transfer to plates.

2) In a large bowl, whisk together the vinegar, the remaining 2 tbsp oil and 1/2 tsp each salt and pepper. Add the arugula, radishes, edamame, and onion and toss to combine. Serve with the chicken.

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 4 Servings

Calories: 105
Calories from Fat: 91 (87%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 6.3mg		0 %
Potassium 65.2mg		2 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.9g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 105

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