High Protein Petti di Pollo
Elevate your dinner game with this High Protein Petti di Pollo—an Italian-inspired dish that's bursting with flavor and nutrition. Tender, boneless chicken breasts are marinated in a zesty lemon-garlic mixture, then seared to golden perfection and oven-baked alongside sweet cherry tomatoes and fragrant rosemary. To complete this wholesome meal, vibrant baby spinach is added towards the end for a fresh, earthy touch, and a sprinkle of grated parmesan cheese provides a satisfying, savory finish. Packed with lean protein and balanced by nutrient-rich vegetables, this recipe is perfect for health-conscious food lovers seeking a quick and easy meal that feels gourmet. Ready in just 35 minutes from prep to plate, the High Protein Petti di Pollo is ideal for busy weeknights or elegant gatherings.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
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.
In a small bowl, mix the olive oil, lemon juice, minced garlic, salt, and black pepper.
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.
While the chicken is marinating, slice the cherry tomatoes in half and set aside.
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.
Transfer the seared chicken breasts to a baking dish. Add the rosemary sprigs and scatter the sliced cherry tomatoes around the chicken.
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).
In the last 5 minutes of baking, add the baby spinach to the dish, letting it wilt slightly.
Remove the dish from the oven. Sprinkle grated parmesan cheese over the chicken and vegetables.
Serve the high protein petti di pollo hot, garnished with more fresh rosemary if desired.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 3613 mg | 157% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 235.4 g | 471% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 622 mg | 48% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2237 mg | 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.
