Heart-Healthy Petti di Pollo
Savor the wholesome flavors of Mediterranean cooking with this Heart-Healthy Petti di Pollo recipe, a nutritious twist on classic Italian cuisine. Juicy, oven-baked chicken breasts are marinated in a fragrant blend of extra virgin olive oil, lemon juice, garlic, and oregano, complemented by the natural sweetness of roasted cherry tomatoes and the brightness of fresh basil. Served atop tender sautéed baby spinach and drizzled with a touch of balsamic vinegar, this dish delivers a delicious balance of lean protein, healthy fats, and vibrant vegetables—all in just 40 minutes. Perfect for a light yet satisfying dinner, this recipe is low in saturated fat and customizable with heart-friendly ingredients, making it ideal for anyone seeking a healthy, flavorful meal option.
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Recipe Information
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
Instructions
1. Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).
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.
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.
4. Meanwhile, prepare a baking dish with cooking spray or a light brushing of olive oil to prevent sticking.
5. Arrange the marinated chicken breasts in the prepared baking dish and pour the remaining marinade over the top.
6. Add the halved cherry tomatoes around the chicken, ensuring they touch some marinade to absorb flavors.
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).
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.
9. Once the chicken is done, remove it from the oven and let it rest for a few minutes.
10. Plate the chicken breasts, topping each with the roasted cherry tomatoes and wilted spinach.
11. Drizzle with balsamic vinegar and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.9 g | ||
| Protein | 222.2 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 261 mg | 20% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2620 mg | 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.
