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2 tablespoons olive oil
5 tablespoons balsamic
5 cloves garlic, coarsely chopped
Nonstick cooking spray
2 4-ounce boneless, skinless chicken breasts
6 cups red leaf lettuce
2/3 cup mandarin oranges
2/3 cup sliced beets
12 whole-grain croutons
1/4 cup sliced almonds
4 tablespoons light Italian vinaigrette dressing
Mix olive oil, balsamic vinegar and garlic and place in a bowl or zippered plastic bag. Add chicken breasts and seal or cover. Marinate in refrigerator for at least two hours, as long as 24.
Preheat oven to 375° F. Lightly coat a skillet with cooking spray and place over medium heat.
Add chicken breasts and sear
2 minutes on each side.
Place chicken in ovenproof dish or pan and bake 12 to 15 minutes or until chicken reaches an internal temperature of 165° F. Remove from oven and let cool.
Divide lettuce, mandarin oranges, beets, croutons and almonds into two bowls and toss each with 2 tablespoons dressing. Slice chicken breasts and place over salads.