High Protein Petti di Pollo

Elevate your weeknight dinners with this High Protein Petti di Pollo—a flavorful and wholesome Italian-inspired dish that combines tender, juicy chicken breasts with vibrant cherry tomatoes, wilted baby spinach, and a hint of rosemary. Marinated in a zesty blend of extra virgin olive oil, fresh lemon juice, and garlic, the chicken is first seared to golden perfection and finished in the oven for an irresistibly flavorful and protein-packed meal. Topped with melted parmesan cheese and ready in just 35 minutes, this dish is perfect for health-conscious food lovers seeking a quick yet satisfying recipe. Serve it on its own or pair it with a light side salad for a delicious low-carb option!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic
• 2 sprigs fresh rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup cherry tomatoes
• 2 cups baby spinach
• 0.5 cup parmesan cheese, grated

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or a rolling pin. This ensures that the chicken cooks evenly.

Step 3

In a small bowl, mix the olive oil, lemon juice, minced garlic, salt, and black pepper.

Step 4

Place the chicken breasts in a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Cover and let it marinate for at least 10 minutes.

Step 5

While the chicken is marinating, slice the cherry tomatoes in half and set aside.

Step 6

Heat a non-stick skillet over medium-high heat. Add a bit of olive oil, and once hot, sear the chicken breasts for 2-3 minutes on each side until golden brown.

Step 7

Transfer the seared chicken breasts to a baking dish. Add the rosemary sprigs and scatter the sliced cherry tomatoes around the chicken.

Step 8

Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

Step 9

In the last 5 minutes of baking, add the baby spinach to the dish, letting it wilt slightly.

Step 10

Remove the dish from the oven. Sprinkle grated parmesan cheese over the chicken and vegetables.

Step 11

Serve the high protein petti di pollo hot, garnished with more fresh rosemary if desired.

Nutrition Facts

Serving size	1024.3 grams (1024.3g)

Amount per serving	% Daily Value*
Calories	1617

Total Fat 65.50g	84%
Saturated Fat 19.10g	96%
Polyunsaturated Fat 0.00g
Cholesterol 632mg	211%
Sodium 3613mg	157%
Total Carbohydrate 14.40g	5%
Dietary Fiber 4.30g	15%
Total Sugars 4.80g
Protein 235.40g	471%

Vitamin D 7IU	35%
Calcium 622mg	48%
Iron 10mg	54%
Potassium 2237mg	48%

*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: 37.1%

Protein: 59.3%

Carbs: 3.6%