| Poppy Seed Blueberry Chicken | |
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| Servings: | 4 | | Serving Size: | 10 oz | | Prep Time: | 10 mins | | Total Time: | 25 mins |
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With almonds |
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| NUTRITIONAL INFORMATION 330 Calories; 20 g Carbohydrates; 18 g Fat; 2 g Saturated Fat; 22 g Protein; N/A Cholesterol; 4 g Fiber; N/A Potassium; 600 mg Sodium; N/A Added Sugars |
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| Ingredients | 12 oz Chicken Breast, Cubed | 1 Tbsp, 1 tsp Lemon Juice | 1 tsp Poppy Seeds | 1/2 tsp Salt | 1/2 tsp Ground Black Pepper | 1 Tbsp, 1 tsp Canola Oil | 8 oz Spring Mix Lettuce | 2 cups Fresh Blueberries | 1 oz Red Onions, Julienne Sliced | 4 oz Carrots, Julienne Sliced | 1/4 cup Almonds, Sliced, Toasted | 1/2 cup Balsamic Vinaigrette |
| | Preparation | 1. Preheat oven to 350F. Toss diced chicken with lemon juice, poppy seeds, salt, black pepper and oil. Place chicken on a roasting pan and bake until internal temperature reaches 165F, about 15 minutes. Chill and set aside. | 2. Mix together lettuce, blueberries, red onions and carrots. | 3. For each salad, place 4 cups of tossed vegetables into a plastic bowl. Place a quarter of the chicken pieces and 1 Tbsp almonds on top. Serve with 2 Tbsp of dressing. | | Tips & Notes | |
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