Italian Chopped Chicken Salad with White Beans & Balsamic Dressing and Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

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Serving Size: 8 ounces
Diets: Diabetes Friendly, Egg Free, Gluten Free, Heart Healthy, Mediterranean Diet, Nut Free, Refined Sugar Free, Renal stage 1-3a, Soy Free
Recipe adapted from:
Mayumi Tavalero
In this package you'll get 2 dishes with 4 servings each. First you'll get a delicious salad that's high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option. Second enjoy and !Italian-inspired herb baked chicken with beans and sauteed spinach.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Cook Times

Active Prep34.615
Hands-On Cook0
Hands-Off Cook0
Passive0
Recipe Serving Size8

Cooking Instructions

Instructions

For the Italian chopped chicken salad

  • Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken breasts with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then chop into bite-sized pieces.
  • Assemble the Salad: In a large bowl, combine chopped romaine, cherry tomatoes, white beans, and red onion.
  • Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
  • Serve: Toss the salad with the dressing, then top with chopped chicken and Parmesan cheese.

For the herb baked chicken:

  • Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, and season with oregano, basil, garlic powder, salt, and pepper.
  • Roast the Chickpeas: On the same baking sheet (or a separate one), spread the chickpeas in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt, pepper, and red pepper flakes if using.
  • Bake: Roast the chicken and chickpeas for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and chickpeas are slightly crispy.
  • Prepare the Spinach: While the chicken and chickpeas are baking, lightly sauté the spinach in a dry pan for 1-2 minutes until just wilted. Drizzle with balsamic vinegar and a pinch of salt.
  • Serve: Slice the chicken and serve with roasted chickpeas and sautéed spinach. Sprinkle with Parmesan cheese before serving.

Ingredients

Ingredients

For the Italian Chopped Chicken Salad:

  • 1 pound boneless skinless chicken breast
  • 15 ounce canned cannellini white beans drained and rinsed
  • 4 cup mixed greens
  • 1 cup cherry tomato halved
  • 1/4 cup red onion thinly sliced
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder

For the Herb Baked Chicken:

  • 1 pound boneless skinless chicken breast
  • 15 ounce canned chickpeas drained and rinsed
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 4 cup fresh spinach
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon balsamic vinegar

Cooking Tools Required

12-inch saute pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs, Top Stove
Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition

Calories: 343kcal | Carbohydrates: 23g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 414mg | Potassium: 933mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1867IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 4mg | Phosphorus: 394mg

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