Chicken with Pepperoni-Marinara Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings (6 oz chicken with ½ cup sauce)
  • 2 tsp extra-virgin olive oil
  • 1½ lbs boneless, skinless chicken breasts, halved width-wise to make 2 thinner breasts*
  • ¼ tsp freshly ground black pepper
  • 2 cloves fresh garlic, minced
  • 16 slices turkey pepperoni, coarsely chopped
  • ½ tsp dried oregano
  • 24 oz lower-sodium marinara sauce
  • 2 Tbsp chopped fresh basil
  • ¾ cup shredded part-skim mozzarella cheese
  1. Preheat broiler.
  2. Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add chicken and sprinkle with pepper. Cook 3-4 minutes or until golden, flip and cook 2-3 minutes longer. Remove chicken to a plate and set aside. Cover to keep hot.
  3. To the skillet, add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a simmer. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil and nestle the cooked chicken into the marinara.
  4. Sprinkle with mozzarella and broil for 2-3 minutes or until cheese is bubbly and melted, watching closely to avoid burning. Serve with pasta of choice, if desired.
*I used 2 large (12 ounce) chicken breasts that were thinned to 2 six-ounce breasts

Recipe slightly adapted from Cooking Light
Nutrition Information
Serving size: 6 oz chicken with ½ cup sauce Calories: 328 Fat: 14.3 Carbohydrates: 12.0 Sugar: 6.3 Sodium: 602 Fiber: 3.3 Protein: 42.0 Cholesterol: 106
Recipe by Prevention RD at