Serving Size | ½ of recipe |
Calories | 351 |
Total Fat | 17 g |
Saturated Fat | 5 g |
Sodium | 563 mg |
Total Carbohydrate | 6.5 g |
Dietary Fiber | 2 g |
Protein | 42 g |
Ingredients | Measures |
---|---|
Walnuts | 1 tablespoon |
Water-packed artichoke hearts, finely chopped | ¼ cup |
Sun-dried tomatoes packed in oil, chopped | ¼ cup |
Mozzarella, shredded | ¼ cup |
Fresh basil, chopped | 1 tablespoon |
Red wine vinegar | 1 teaspoon |
Olive oil | 1 + 2 teaspoons |
Chicken breasts | 2 (5-ounce) |
Salt | ¼ teaspoon |
Fresh ground pepper |
Tip: Save the remaining artichoke hearts for tomorrow’s lunch salad, or add to the side salad below.
Exchanges
4.5 very lean meats; 1 medium fat meat substitute; 2 fats; 1 vegetable
Side Suggestions: Arugula Salad
Mix 4 cups arugula salad with 2 tablespoons of toasted and roughly chopped walnuts, 1 sliced pear, and 1 tablespoon balsamic vinaigrette. Top with 2 teaspoons of grated Parmesan cheese. Nutrition Info (for ½ of recipe): 152 calories; 15 g carbohydrate; 3 g protein; 10 g fat (2 g sat); 3 g fiber; 42 mg sodium. Exchanges: 2 vegetables; 1 fruit; 2 fats.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.