Ingredients
Zucchini Noodles
- 2 Zucchini (about 8–10 oz each)
- 1 TBSP Extra-virgin olive oil
- 1 clove Garlic minced (optional)
- ¼ tsp Kosher salt
- ⅛ tsp Black pepper
Sun-Dried Tomato Chicken
- 8 oz Chicken breast boneless skinless
- ½ TBSP Italian seasoning
- ½ tsp Salt
- 1 TBSP Extra-virgin olive oil
- ½ cup Sun-dried tomatoes minced
- ⅓ cup Yellow onion chopped
- 2 cloves Garlic minced
- 2 TBSP White wine
- ½ cup Chicken broth
- Fresh parsley garnish optional
White Bean and Arugula Salad
- 1 TBSP Extra-virgin olive oil
- 1/2 TBSP Lemon juice
- 1½ cups Cannellini beans rinsed and drained
- 2 cups Arugula
- 1 TBSP Parmesan cheese grated
- Salt
- Black pepper
Mango Lassi
- 1½ cups Frozen mango chopped
- ¾ cup Plain yogurt
- ¾ cup Milk
- ¼ tsp Ground cardamom
- 1 TBSP Sugar to taste
Instructions
- Make the zucchini noodles: Use a spiralizer, julienne peeler, or knife to cut zucchini into noodles. Pat dry with paper towels. Heat olive oil in a skillet over medium heat. Add garlic (if using) and sauté for 30 seconds. Add zucchini noodles and cook for 2–3 minutes, tossing frequently, until just tender. Season with salt and pepper. Set aside and keep warm.
- Prepare the chicken: Slice chicken breasts horizontally into thin cutlets. Season with Italian seasoning and half of the kosher salt. Heat olive oil in a skillet over medium-high heat. Add chicken and brown on both sides.
- Add sun-dried tomatoes, onion, garlic, white wine. Scrape the bottom of the pan and cook for 2–3 minutes until the onion softens. Add the broth and simmer until the chicken reaches an internal temperature of 160F (71C).
- Make the salad: In a bowl, mix olive oil, lemon juice, cannellini beans, arugula, parmesan, salt, and pepper.
- Make the Mango Lassi: Blend mango, yogurt, milk, cardamom, and sugar until smooth. Adjust sweetness to taste.
- Serve: Plate the chicken and sauce garnished with parsley optional over zucchini noodles. Serve with the salad and mango lassi.
Nutrition
Calories: 749kcal | Carbohydrates: 70g | Protein: 53g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 1384mg | Potassium: 2906mg | Fiber: 13g | Sugar: 31g | Vitamin A: 1336IU | Vitamin C: 55mg | Calcium: 463mg | Iron: 9mg
Sun Dried Tomato Chicken
Ingredients
Zucchini Noodles
- 2 Zucchini (about 8–10 oz each)
- 1 TBSP Extra-virgin olive oil
- 1 clove Garlic minced (optional)
- ¼ tsp Kosher salt
- ⅛ tsp Black pepper
Sun-Dried Tomato Chicken
- 8 oz Chicken breast boneless skinless
- ½ TBSP Italian seasoning
- ½ tsp Salt
- 1 TBSP Extra-virgin olive oil
- ½ cup Sun-dried tomatoes minced
- ⅓ cup Yellow onion chopped
- 2 cloves Garlic minced
- 2 TBSP White wine
- ½ cup Chicken broth
- Fresh parsley garnish optional
White Bean and Arugula Salad
- 1 TBSP Extra-virgin olive oil
- 1/2 TBSP Lemon juice
- 1½ cups Cannellini beans rinsed and drained
- 2 cups Arugula
- 1 TBSP Parmesan cheese grated
- Salt
- Black pepper
Mango Lassi
- 1½ cups Frozen mango chopped
- ¾ cup Plain yogurt
- ¾ cup Milk
- ¼ tsp Ground cardamom
- 1 TBSP Sugar to taste
Instructions
- Make the zucchini noodles: Use a spiralizer, julienne peeler, or knife to cut zucchini into noodles. Pat dry with paper towels. Heat olive oil in a skillet over medium heat. Add garlic (if using) and sauté for 30 seconds. Add zucchini noodles and cook for 2–3 minutes, tossing frequently, until just tender. Season with salt and pepper. Set aside and keep warm.
- Prepare the chicken: Slice chicken breasts horizontally into thin cutlets. Season with Italian seasoning and half of the kosher salt. Heat olive oil in a skillet over medium-high heat. Add chicken and brown on both sides.
- Add sun-dried tomatoes, onion, garlic, white wine. Scrape the bottom of the pan and cook for 2–3 minutes until the onion softens. Add the broth and simmer until the chicken reaches an internal temperature of 160F (71C).
- Make the salad: In a bowl, mix olive oil, lemon juice, cannellini beans, arugula, parmesan, salt, and pepper.
- Make the Mango Lassi: Blend mango, yogurt, milk, cardamom, and sugar until smooth. Adjust sweetness to taste.
- Serve: Plate the chicken and sauce garnished with parsley optional over zucchini noodles. Serve with the salad and mango lassi.
Nutrition
Calories: 749kcalCarbohydrates: 70gProtein: 53gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 90mgSodium: 1384mgPotassium: 2906mgFiber: 13gSugar: 31gVitamin A: 1336IUVitamin C: 55mgCalcium: 463mgIron: 9mg
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