Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette

Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette
16 Ingredients
  • 1 9-inch refrigerated pie crust
  • 2 chicken breast halves, cooked and diced
  • 1 cup ricotta cheese
  • 1/2 cup shredded Cheddar
  • 1/4 cup plus 2 tablespoons grated Parmesan
  • 2 eggs, lightly beaten
  • 2 teaspoons Dijon mustard
  • 1/4 cup freshly chopped parsley leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) can diced tomatoes, drained
  • 1/4 cup packed fresh basil leaves
  • 1 teaspoon garlic powder
  • 1 tablespoon red wine vinegar
  • 2 teaspoons olive oil
  • 4 to 6 cups mixed lettuce greens
Nutrition
630
32% daily value
4 servings
                                       
                                            low-​sugar
     

Fat

61% 40

Saturated

89% 18

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 4

Carbs

13% 38

Carbs (net)

- 34

Fiber

15% 4

Sugars

- 3

Sugars, added

- 0

Protein

61% 31

Cholesterol

54% 163

Sodium

36% 864

Calcium

47% 474

Magnesium

13% 56

Potassium

12% 575

Iron

17% 3

Zinc

24% 3

Phosphorus

64% 446

Vitamin A

44% 394

Vitamin C

24% 22

Thiamin (B1)

59% 1

Riboflavin (B2)

38% 0

Niacin (B3)

38% 6

Vitamin B6

38% 0

Folate equivalent (total)

19% 77

Folate (food)

- 60

Folic acid

- 10

Vitamin B12

35% 1

Vitamin D

6% 1

Vitamin E

11% 2

Vitamin K

109% 130
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