Savouring the fruits of summer; beef steak tomatoes & sweet basil fresh from the garden,
a marriage made in heaven! The basil made this dish taste so refreshing; perfect for such a hot & humid summer day. Minimal
prep, filling and under 500 calories!
Basil, chicken and tomatoes
3 to 4
large tomatoes
2.5 –
3lb deli-roasted chicken
1 ripe
avocado, halved, seeded, peeled and sliced
¼ c
olive oil
1
lime, quartered
½ c
small fresh basil leaves
Salt
Cracked
black pepper
1.
Cut
tomatoes into wedges and divide among four serving plates.
2.
Use
2 forks (I used my fingers) to pull chicken meat from bones and shred into
large pieces. (I used the breast meat only)
3.
Arrange
chicken and avocado slices on tomatoes.
4.
Drizzle
with olive oil. Squeeze lime quarters over all. Sprinkle with
basil, salt, and pepper.
Makes
4 servings.
Per
serving: 470 cal, 31 g fat (6 g sat. fat), 120 mg chol., 170 mg sodium, 9
g carb, 5 g fiber, 41 g pro.
Source:
BHG/30 minute dinners/cooking magazine
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