Prosciutto Wrapped Chicken with Salad
15 mins prep.
42g Protein
11g Fiber
25g Fat
33g Carbs
INGREDIENTS (6 Servings)
- 1 ½ lb (24 oz / 680g) boneless, skinless chicken thighs (6 thighs)
- 12 thin slices prosciutto (6 oz / 170g)
- ¼ cup (2 oz / 60g) red pesto
- 3 cans (14 oz / 400g each) lentils, drained and rinsed (25 oz / 720g drained)
- 7 ½ oz (215g) oil-packed sun-dried tomatoes, drained and chopped, oil reserved
- 3 tbsp (1.5 oz / 45g) apple cider vinegar
- 3 tbsp (1.4 oz / 40g) oil from the sun-dried tomatoes
- ¼ tsp salt & ½ tsp black pepper
- 3 cups (2 oz / 60g) arugula
DIRECTIONS
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment.
- Cut thighs in half. Season with salt and pepper.
- Spread 1 tsp pesto on each piece. Wrap in prosciutto.
- Bake 25 minutes, until crispy and 165°F inside.
- Warm lentils and sun-dried tomatoes in a skillet over medium heat, 5 minutes.
- Stir in vinegar and tomato oil.
- Serve lentils over arugula, topped with 2 chicken pieces.
FOR PICKY EATERS
- Skip the pesto on a few pieces for kids who like plain chicken.
- Slice chicken into strips and serve with ketchup or ranch for dipping.
- Serve their chicken with rice or pasta they already love.
