Prep Time: 30 minutes

Cal: per serving: 343, Fat 10.4 g (2.7 sat.), Protein 52.5g, Carbs 11.5 g, Fiber 4.7g

Ingredients

Serves 4

• 1 can (14 1/2 ounces) diced tomatoes in juice, drained
• 1/2 cup chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon jarred capers, drained
• Coarse salt and ground pepper
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 packages (10 ounces each) frozen leaf spinach, thawed and squeezed dry

Directions

1. In a bowl, stir together tomatoes, parsley, 1 tablespoon oil, lemon juice, and capers. Season tomato relish with salt and pepper.
2. Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4 inch thick.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
4. To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.