Heart-Healthy Petti di Pollo

Elevate your weeknight dinner with this "Heart-Healthy Petti di Pollo," a flavorful Italian-inspired dish that's both nutritious and easy to prepare. Juicy, oven-baked chicken breasts are marinated in a zesty blend of extra virgin olive oil, lemon juice, and garlic, then paired with roasted cherry tomatoes and vibrant baby spinach for a burst of Mediterranean freshness. Garnished with fragrant basil and a tangy drizzle of balsamic vinegar, this low-sodium recipe is perfect for anyone prioritizing heart health without compromising on taste. Ready in just 40 minutes and packed with wholesome ingredients, this dish is a delicious, guilt-free crowd-pleaser. Perfect for serving alongside whole grains or a crisp green salad!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces skinless, boneless chicken breasts
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic cloves, minced
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt (optional, or sub with potassium salt)
• 2 cups cherry tomatoes, halved
• 4 cups baby spinach
• 0.25 cup fresh basil leaves
• 1 tablespoon balsamic vinegar

Directions

Step 1

1. Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 2

2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, black pepper, and salt if using. This will be your marinade and dressing.

Step 3

3. Place the chicken breasts in a shallow dish and pour half of the marinade over them, ensuring each piece is well coated. Let the chicken marinate for at least 10 minutes.

Step 4

4. Meanwhile, prepare a baking dish with cooking spray or a light brushing of olive oil to prevent sticking.

Step 5

5. Arrange the marinated chicken breasts in the prepared baking dish and pour the remaining marinade over the top.

Step 6

6. Add the halved cherry tomatoes around the chicken, ensuring they touch some marinade to absorb flavors.

Step 7

7. Bake the chicken in the preheated oven for about 20 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius).

Step 8

8. While the chicken bakes, prepare the spinach. Heat a non-stick skillet over medium heat, add a splash of water, and toss in the spinach. Sauté until just wilted, approximately 2 to 3 minutes.

Step 9

9. Once the chicken is done, remove it from the oven and let it rest for a few minutes.

Step 10

10. Plate the chicken breasts, topping each with the roasted cherry tomatoes and wilted spinach.

Step 11

11. Drizzle with balsamic vinegar and garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	1205.2 grams (1205.2g)

Amount per serving	% Daily Value*
Calories	1507

Total Fat 53.90g	69%
Saturated Fat 11.00g	55%
Polyunsaturated Fat 0.00g
Cholesterol 592mg	197%
Sodium 1728mg	75%
Total Carbohydrate 24.00g	9%
Dietary Fiber 7.50g	27%
Total Sugars 10.90g
Protein 222.20g	444%

Vitamin D 7IU	35%
Calcium 261mg	20%
Iron 12mg	67%
Potassium 2620mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 60.5%

Carbs: 6.5%