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Prep and Cook time: About 25 Minutes
Makes: 4 Servings
Ingredients
4 boned, skinned chicken breast halves (about 6 oz. each)
1 piece (about 1 lb.), peeled, cored fresh pineapple, cut crosswise into 4
equal slices
1/4 cup Dijon mustard
3 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon lime juice
2 packages (about 10 oz. each) triple-washed baby spinach
Salt and pepper
2 tablespoons chopped salted macadamia nuts
Instructions
1. Preheat oven to 450°. Rinse chicken and pat dry. Arrange chicken
pieces and pineapple slices in a single layer on rack in a 12- by 15-inch
broiler pan.
2. In a small microwave-safe bowl, combine mustard, honey, oil, and lime
juice. Spoon half of the mixture evenly over chicken and pineapple; set
remaining mustard sauce aside. Bake chicken until meat in thickest part is
no longer pink; cut to test (12 to 15 minutes).
3. Meanwhile, place spinach in a 5-quart pan; sprinkle with 1 tablespoon
water. Cook over high heat, stirring often, until leaves are softened (2
to 3 minutes). Season to taste with salt and pepper. Pour spinach from pan
into a colander, pressing with a spoon to remove excess moisture. Spoon
hot spinach onto a warm platter.
4. Microwave remaining mustard sauce, stirring once, on high (100% power)
for 30 to 45 seconds or until heated through.
5. Slice chicken crosswise into even slices. Top spinach with chicken and
pineapple. Drizzle with sauce, then sprinkle with nuts.
Nutritional Information
Per serving:
418 cal., 19% (82 cal.) from fat
43 g protein
9.1 g fat (1.5 g sat)
45 g carbo (9.7 g fiber)
728 mg sodium
99 mg chol.
