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
420
21% daily value
6 servings
                                       
                                            low-​sugar
     

Fat

41% 27

Saturated

60% 12

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

8% 25

Carbs (net)

- 23

Fiber

10% 3

Sugars

- 2

Sugars, added

- 0

Protein

41% 20

Cholesterol

36% 109

Sodium

24% 576

Calcium

32% 316

Magnesium

9% 37

Potassium

8% 383

Iron

11% 2

Zinc

16% 2

Phosphorus

43% 298

Vitamin A

29% 263

Vitamin C

16% 15

Thiamin (B1)

39% 0

Riboflavin (B2)

25% 0

Niacin (B3)

25% 4

Vitamin B6

25% 0

Folate equivalent (total)

13% 52

Folate (food)

- 40

Folic acid

- 7

Vitamin B12

23% 1

Vitamin D

164% 25

Vitamin E

7% 1

Vitamin K

72% 87

Sugar alcohols

- 0

Water

- 172
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