Tilapia with Lemony Arugula Pesto

Servings

24 8-oz. portions
Share

Ingredients

Recipe Preparation

To prepare à la carte:
1. Spray a metal baking pan with cooking spray. Place the tilapia on the pan. Season to taste with salt and pepper. Spread 1 Tbsp. of lemony arugula pesto on top of the tilapia. Place in a 350°F convection oven. Bake up to 10 minutes or until just cooked though.

2. Place ½ tsp. of canola oil in a heated, nonstick sauté pan. Add 2 oz. of blanched green beans and 1 oz. each of carrots and red peppers. Season to taste with salt and pepper. Sauté over medium heat up to 2 minutes until just warmed through.

3. Place 3 oz. of warmed brown rice on the front portion of a heated serving plate. Place the tilapia on top of the rice. Place the warmed vegetables at the top of the plate next to the tilapia.

Nutritional Info (per 8 oz. serving)

Calories: 320

Fat: 12 g.

Sodium: 150 mg.

Carbohydrates: 27 g. 

Protein: 27 g.

For additional nutrition information, log in to Cycle Menu Management and search for key name 0180890. Not using Cycle Menu Management? Learn more

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…

Supply Products