Sun Dried Tomato Chicken

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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 628kcal

Ingredients

Cucumber water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Zucchini noodles

  • 2 Zucchini (about 8–10 oz each)
  • 1 TBSP Extra-virgin olive oil
  • 1 clove Garlic minced (optional)
  • Kosher salt
  • Black pepper

Sun-dried tomato chicken

  • 8 oz Chicken breast boneless skinless
  • ½ TBSP Italian seasoning
  • Kosher salt
  • 1 TBSP Extra-virgin olive oil
  • ½ cup Sun-dried tomatoes minced
  • ⅓ cup Yellow onion thinly sliced
  • 2 cloves Garlic minced
  • 2 TBSP White wine
  • ½ cup Chicken broth

White bean and arugula salad

  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Lemon juice
  • 1½ cups Cannellini beans rinsed and drained
  • 2 cups Arugula
  • 1 TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Place the cucumber slices in a pitcher with the water and refrigerate to infuse. Serve over ice if desired.
  • Use a spiralizer, julienne peeler, or knife to cut the zucchini into noodles and pat dry with paper towels.
  • Heat the olive oil in a skillet over medium heat. Add the garlic if using and sauté for 30 seconds.
  • Add the zucchini noodles and cook for 2–3 minutes, tossing frequently, until just tender. Season with kosher salt and black pepper, then set aside and keep warm.
  • Slice the chicken breasts horizontally into thin cutlets and season with Italian seasoning and kosher salt.
  • Heat the olive oil in a skillet over medium-high heat. Add the chicken and brown on both sides.
  • Add the sun-dried tomatoes, onion, garlic, and white wine. Scrape the bottom of the pan and cook for 2–3 minutes until the onion softens.
  • Add the chicken broth and simmer until the chicken reaches an internal temperature of 160°F (71°C).
  • In a bowl, mix the olive oil, lemon juice, cannellini beans, arugula, parmesan cheese, salt, and black pepper.
  • Serve the chicken over zucchini noodles with salad and cucumber water.

Nutrition

Calories: 628kcal | Carbohydrates: 57g | Protein: 43g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 468mg | Potassium: 2696mg | Fiber: 13g | Sugar: 18g | Vitamin A: 1204IU | Vitamin C: 56mg | Calcium: 279mg | Iron: 9mg

Sun Dried Tomato Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Servings 2
Calories 628 kcal

Ingredients
 
 

Cucumber water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Zucchini noodles

  • 2 Zucchini (about 8–10 oz each)
  • 1 TBSP Extra-virgin olive oil
  • 1 clove Garlic minced (optional)
  • Kosher salt
  • Black pepper

Sun-dried tomato chicken

  • 8 oz Chicken breast boneless skinless
  • ½ TBSP Italian seasoning
  • Kosher salt
  • 1 TBSP Extra-virgin olive oil
  • ½ cup Sun-dried tomatoes minced
  • ⅓ cup Yellow onion thinly sliced
  • 2 cloves Garlic minced
  • 2 TBSP White wine
  • ½ cup Chicken broth

White bean and arugula salad

  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Lemon juice
  • 1½ cups Cannellini beans rinsed and drained
  • 2 cups Arugula
  • 1 TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Prep the ingredients per the instructions above.
  • Place the cucumber slices in a pitcher with the water and refrigerate to infuse. Serve over ice if desired.
  • Use a spiralizer, julienne peeler, or knife to cut the zucchini into noodles and pat dry with paper towels.
  • Heat the olive oil in a skillet over medium heat. Add the garlic if using and sauté for 30 seconds.
  • Add the zucchini noodles and cook for 2–3 minutes, tossing frequently, until just tender. Season with kosher salt and black pepper, then set aside and keep warm.
  • Slice the chicken breasts horizontally into thin cutlets and season with Italian seasoning and kosher salt.
  • Heat the olive oil in a skillet over medium-high heat. Add the chicken and brown on both sides.
  • Add the sun-dried tomatoes, onion, garlic, and white wine. Scrape the bottom of the pan and cook for 2–3 minutes until the onion softens.
  • Add the chicken broth and simmer until the chicken reaches an internal temperature of 160°F (71°C).
  • In a bowl, mix the olive oil, lemon juice, cannellini beans, arugula, parmesan cheese, salt, and black pepper.
  • Serve the chicken over zucchini noodles with salad and cucumber water.

Nutrition

Calories: 628kcalCarbohydrates: 57gProtein: 43gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 75mgSodium: 468mgPotassium: 2696mgFiber: 13gSugar: 18gVitamin A: 1204IUVitamin C: 56mgCalcium: 279mgIron: 9mg
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