Name: Sun Dried Tomato Chicken
Prep time: 25 min
Cook time: 35 min
Ingredients: 2 Zucchini ((about 8–10 oz each)); 1 TBSP Extra-virgin olive oil; 1 clove Garlic (minced (optional)); 1/4 tsp Kosher salt; 1/8 tsp Black pepper; 8 oz Chicken breast boneless skinless (butterflied); 1/2 TBSP Italian seasoning; 1/2 tsp Salt (divided); 1 TBSP Extra-virgin olive oil; 1/2 cup Sun-dried tomatoes (minced); 1/3 cup Yellow onion (thinly sliced); 2 cloves Garlic (minced); 2 TBSP White wine; 1/2 cup Chicken broth; Fresh parsley (for garnish (optional)); 1 TBSP Extra-virgin olive oil; 1/2 TBSP Lemon juice; 1 1/2 cups Cannellini beans (rinsed and drained); 2 cups Arugula; 1 TBSP Parmesan cheese (grated); Salt (to taste); Black pepper (to taste); 1 cups Frozen mango; 1/4 cup Plain yogurt; 3 cups Milk; 1/4 tsp Ground cardamom; 1 TBSP Sugar ((to taste))

Sun Dried Tomato Chicken

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Prep Time: 25

Cook Time: 35

Servings:

Calories: 883kcal

Ingredients

Zucchini Noodles

2 Zucchini (about 8–10 oz each)
1 TBSP Extra-virgin olive oil
1 clove Garlic minced (optional)
1/4 tsp Kosher salt
1/8 tsp Black pepper

Sun-Dried Tomato Chicken

8 oz Chicken breast boneless skinless butterflied
1/2 TBSP Italian seasoning
1/2 tsp Salt divided
1 TBSP Extra-virgin olive oil
1/2 cup Sun-dried tomatoes minced
1/3 cup Yellow onion thinly sliced
2 cloves Garlic minced
2 TBSP White wine
1/2 cup Chicken broth
Fresh parsley for garnish (optional)

White Bean and Arugula Salad

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

Mango Lassi

1 cups Frozen mango
1/4 cup Plain yogurt
3 cups Milk
1/4 tsp Ground cardamom
1 TBSP Sugar (to taste)

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Instructions

Prep all ingredients as listed above.
Make zucchini noodles: Spiralize or julienne zucchini into noodles. Pat dry. Heat olive oil in a skillet over medium heat. Add garlic (if using) and sauté 30 seconds. Add zucchini noodles and cook 2–3 minutes, tossing, until just tender. Season with salt and pepper. Keep warm.
Cook chicken: Season the chicken with Italian seasoning and salt. Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides.
Make sauce: Add sun-dried tomatoes, onion, garlic, and white wine. Scrape the pan and cook 2–3 minutes. Add broth and simmer until chicken reaches an internal temperature of 165°F (74°C).
Prepare salad: In a bowl, mix olive oil, lemon juice, cannellini beans, arugula, Parmesan, salt, and pepper.
Blend lassi: Combine mango, yogurt, milk, cardamom, and sugar in a blender. Blend until smooth. Adjust sweetness and consistency as desired.
Serve the chicken and sauce over zucchini noodles; garnish with parsley. Serve with salad and mango lassi.

Nutrition