Sun Dried Tomato Chicken

No ratings yet
Print Pin Add to Collection
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 368kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Zucchini Noodles

  • 2 Zucchini (about 8–10 oz each)
  • 1 tsp Extra-virgin olive oil
  • Salt
  • Black pepper

Sun-Dried Tomato Chicken

  • 8 oz Chicken breast boneless skinless butterflied
  • ½ TBSP Italian seasoning
  • Salt
  • 1 tsp Extra-virgin olive oil
  • 1/3 cup Sun-dried tomatoes minced
  • ⅓ cup Yellow onion diced
  • 2 cloves Garlic minced
  • ½ cup Chicken broth

White Bean and Arugula Salad

  • 1 tsp Extra-virgin olive oil
  • 1/2 tsp Lemon juice
  • 3/4 cup Cannellini beans rinsed and drained
  • 2 cups Arugula
  • 1 tsp Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed.
  • Use a spiralizer (recommended), julienne peeler, or knife to cut the zucchini into noodles and pat dry with paper towels.
  • Combine water and cucumber. Refrigerate to infuse until service.
  • Season the chicken with Italian seasoning, salt and pepper .
  • Heat a drizzle of oil in a pan over medium heat. Sear the chicken on both sides until browned.
  • Add the onion and garlic saute until translucent.
  • Add sun-dried tomatoes and broth as needed until the sauce reaches a smooth consistency. Gently simmer until the chicken reaches an internal temperature of 160°F.
  • Heat olive oil in a pan over medium heat. Saute the zucchini noodles for 2–3 minutes until just tender. Season with salt and pepper.
  • In a bowl, combine beans, arugula, oil and lemon juice. Season with salt and pepper. Toss well. Portion and grate Parmesan cheese over top.
  • Serve the chicken over the zucchini noodles with white bean arugula salad and cucumber water.

Nutrition

Calories: 368kcal | Carbohydrates: 36g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 421mg | Potassium: 2044mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1108IU | Vitamin C: 50mg | Calcium: 187mg | Iron: 6mg

Sun Dried Tomato Chicken

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 25 minutes
Servings 2
Calories 368 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Zucchini Noodles

  • 2 Zucchini (about 8–10 oz each)
  • 1 tsp Extra-virgin olive oil
  • Salt
  • Black pepper

Sun-Dried Tomato Chicken

  • 8 oz Chicken breast boneless skinless butterflied
  • ½ TBSP Italian seasoning
  • Salt
  • 1 tsp Extra-virgin olive oil
  • 1/3 cup Sun-dried tomatoes minced
  • ⅓ cup Yellow onion diced
  • 2 cloves Garlic minced
  • ½ cup Chicken broth

White Bean and Arugula Salad

  • 1 tsp Extra-virgin olive oil
  • 1/2 tsp Lemon juice
  • 3/4 cup Cannellini beans rinsed and drained
  • 2 cups Arugula
  • 1 tsp Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Prepare the ingredients as instructed.
  • Use a spiralizer (recommended), julienne peeler, or knife to cut the zucchini into noodles and pat dry with paper towels.
  • Combine water and cucumber. Refrigerate to infuse until service.
  • Season the chicken with Italian seasoning, salt and pepper .
  • Heat a drizzle of oil in a pan over medium heat. Sear the chicken on both sides until browned.
  • Add the onion and garlic saute until translucent.
  • Add sun-dried tomatoes and broth as needed until the sauce reaches a smooth consistency. Gently simmer until the chicken reaches an internal temperature of 160°F.
  • Heat olive oil in a pan over medium heat. Saute the zucchini noodles for 2–3 minutes until just tender. Season with salt and pepper.
  • In a bowl, combine beans, arugula, oil and lemon juice. Season with salt and pepper. Toss well. Portion and grate Parmesan cheese over top.
  • Serve the chicken over the zucchini noodles with white bean arugula salad and cucumber water.

Nutrition

Calories: 368kcalCarbohydrates: 36gProtein: 36gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 74mgSodium: 421mgPotassium: 2044mgFiber: 9gSugar: 14gVitamin A: 1108IUVitamin C: 50mgCalcium: 187mgIron: 6mg
Tried this recipe?Let us know how it was!