Pesto chicken cauliflower pizza & antipasto salad
Indulge in a flavorful Pesto Chicken Cauliflower Pizza & Antipasto Salad combo. Enjoy a delicious medley of fresh ingredients in every bite.
Ingredients:
- 3 tablespoons extra-virgin olive oil, divided
- ⅓ cup chopped marinated artichoke hearts
- ⅓ cup chopped salami
- ¼ cup chopped pepperoncini
- 2 tablespoons red-wine vinegar
- 1 tablespoon chopped fresh oregano, plus more for garnish
- 450g chicken cutlets
- ½ teaspoon ground pepper
- 60g fresh mozzarella cheese, thinly sliced
Instructions:
- Preheat the broiler on high heat.
- Combine 2 tablespoons of oil with artichoke hearts, salami, pepperoncini, vinegar, and oregano in a medium-sized bowl.
- In a large skillet that is broiler-safe, heat the remaining 1 tablespoon of oil over medium-high heat. Season the chicken with pepper and place it in the skillet. Sauté until it begins to brown, for approximately 3 minutes. Flip the chicken over and spoon the artichoke mixture and cheese on top of each piece. Place the skillet in the oven and broil the chicken until the cheese is golden brown and a meat thermometer reads 70 °C when inserted into the thickest part of the chicken, for an additional 3 to 4 minutes. Serve the chicken with any drippings from the skillet and sprinkle with oregano, if desired.
Summary:
- Calories: 415 kcal
- Fat: 14 g
- Protein: 67 g
- Carbs: 1 g
- Potassium: 843 mg
- Magnesium: 81 mg