Sun Dried Tomato Chicken

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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 881kcal

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
  • 1/2 TBSP Italian seasoning
  • 1/2 tsp Kosher 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
  • 1 cup Arugula
  • 1 TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste

Mango Lassi

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

Instructions

  • Prep all ingredients as listed above.
  • 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.
  • Slice chicken breasts horizontally into thin cutlets. Season with Italian seasoning and half 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, and 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 165°F (74°C).
  • In a bowl, mix olive oil, lemon juice, cannellini beans, arugula, parmesan, salt, and pepper.
  • In a blender, combine mango, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness and consistency with more sugar, milk, or mango as needed.
  • Serve the chicken and sauce over zucchini noodles, garnished with parsley if desired. Serve with white bean and arugula salad and mango lassi.

Nutrition

Calories: 881kcal | Carbohydrates: 80g | Protein: 57g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 1468mg | Potassium: 3210mg | Fiber: 13g | Sugar: 42g | Vitamin A: 1541IU | Vitamin C: 54mg | Calcium: 729mg | Iron: 9mg

Sun Dried Tomato Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Servings 2
Calories 881 kcal

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
  • 1/2 TBSP Italian seasoning
  • 1/2 tsp Kosher 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
  • 1 cup Arugula
  • 1 TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste

Mango Lassi

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

Instructions
 

  • Prep all ingredients as listed above.
  • 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.
  • Slice chicken breasts horizontally into thin cutlets. Season with Italian seasoning and half 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, and 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 165°F (74°C).
  • In a bowl, mix olive oil, lemon juice, cannellini beans, arugula, parmesan, salt, and pepper.
  • In a blender, combine mango, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness and consistency with more sugar, milk, or mango as needed.
  • Serve the chicken and sauce over zucchini noodles, garnished with parsley if desired. Serve with white bean and arugula salad and mango lassi.

Nutrition

Calories: 881kcalCarbohydrates: 80gProtein: 57gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 121mgSodium: 1468mgPotassium: 3210mgFiber: 13gSugar: 42gVitamin A: 1541IUVitamin C: 54mgCalcium: 729mgIron: 9mg
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