Chicken Parmesan Dinner For 2

large head of romaine lettuce, chopped

cherry tomatoes, halved

carrots, shredded

yellow bell pepper, diced

cucumber, sliced & halved (like the letter ‘D’)

red onion, diced

For the honey mustard vinaigrette:

red wine vinegar

honey

dijon mustard

dried oregano

garlic clove, minced

olive oil

Salt,

Pepper,

PREPARATION

. In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.

. To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.

. Pour the dressing over the salad just before serving.

. Enjoy!

INGREDIENTS

chicken breasts

eggs, beaten

ball fresh mozzarella, thinly sliced

jar marinara sauce, heated

Whole wheat pasta

Fresh basil, for garnish

For the breading:

panko bread crumbs

parmesan cheese

basil

garlic powder

dried oregano

salt

black pepper

INSTRUCTIONS

. Preheat oven to 425°F/215°C.

. In a medium bowl, combine the panko, parmesan cheese, basil, garlic powder, oregano, salt, and pepper.

. Beat the 2 eggs in a shallow dish. Dredge the chicken in the egg wash, then coat with the bread crumb mixture.

. Transfer the breaded chicken breasts to a greased roasting pan. Top the chicken with 2 small slices of mozzarella.

. Bake for 20-25 min, until the cheese and bread crumbs have turned golden brown and the chicken is cooked through, or until it has reached an internal temperature of 165°F/73°C.

. Serve with whole wheat spaghetti, marinara sauce, and a sprinkle of fresh basil.

. Enjoy!

INGREDIENTS

dark chocolate (72% is best)

low-fat milk

pure vanilla extract

salt

Greek yogurt

strawberries