Plums, low on the glycemic index, keep blood sugar levels regulated, while almonds (a protein powerhouse) help you stay fuller longer.
4 6-oz. boneless skinless chicken breasts
Kosher salt and pepper
2 tbsp. olive oil
4 red plums, halved
1/3 c. Sliced almonds
1 scallion, finely chopped
1/4 c. fresh flat-leaf parsley, roughly chopped
1 5-oz. package baby arugula
- Heat oven to 425°F. Heat a large cast-iron skillet over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Add the oil to the skillet and cook the chicken until golden brown on one side, 4 to 6 minutes. Turn and cook 2 minutes more.
- Add half of the plums to the skillet skin-side up and the other half skin-side down. Transfer the skillet to the oven and roast until chicken is cooked through, 6 to 8 minutes.
- Meanwhile, place the almonds on a small rimmed baking sheet and toast in the oven until light golden brown, 3 to 5 minutes. Transfer to a small bowl and toss with the scallion and parsley.
- Transfer the chicken to plates and the plums to a cutting board. Cut the plums in half and toss with the arugula. Serve with the chicken, spooning any pan juices over the top, then sprinkle with the almond mixture.