Sun Dried Tomato Chicken

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Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 884kcal

Ingredients

Zucchini Noodles

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

Sun-Dried Tomato Chicken

  • 8 oz Chicken breast boneless skinless butterflied
  • 1/2 TBSP Italian seasoning
  • Salt
  • 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 cup Cannellini beans rinsed and drained
  • 1 1/2 cups 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 Maple syrup (to taste)
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Use a spiralizer to cut zucchini into noodles. Pat dry with paper towels to remove excess moisture.
  • Season chicken with Italian seasoning and 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 to deglaze and cook for 2–3 minutes until the onion softens.
  • Add chicken broth and simmer until the chicken reaches an internal temperature of 160°F (71°C).
  • 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.
  • In a mixing bowl, combine olive oil, lemon juice, cannellini beans, arugula, parmesan, salt, and pepper. Toss until evenly coated.
  • In a blender, combine frozen mango, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness or consistency as desired.
  • Serve the chicken over zucchini noodles, with white bean and arugula salad and mango lassi.

Nutrition

Calories: 884kcal | Carbohydrates: 84g | Protein: 54g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 596mg | Potassium: 3185mg | Fiber: 12g | Sugar: 53g | Vitamin A: 2552IU | Vitamin C: 84mg | Calcium: 723mg | Iron: 8mg

Sun Dried Tomato Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings 2
Calories 884 kcal

Ingredients
 
 

Zucchini Noodles

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

Sun-Dried Tomato Chicken

  • 8 oz Chicken breast boneless skinless butterflied
  • 1/2 TBSP Italian seasoning
  • Salt
  • 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 cup Cannellini beans rinsed and drained
  • 1 1/2 cups 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 Maple syrup (to taste)

Instructions
 

  • Prepare the ingredients as instructed above.
  • Use a spiralizer to cut zucchini into noodles. Pat dry with paper towels to remove excess moisture.
  • Season chicken with Italian seasoning and 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 to deglaze and cook for 2–3 minutes until the onion softens.
  • Add chicken broth and simmer until the chicken reaches an internal temperature of 160°F (71°C).
  • 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.
  • In a mixing bowl, combine olive oil, lemon juice, cannellini beans, arugula, parmesan, salt, and pepper. Toss until evenly coated.
  • In a blender, combine frozen mango, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness or consistency as desired.
  • Serve the chicken over zucchini noodles, with white bean and arugula salad and mango lassi.

Nutrition

Calories: 884kcalCarbohydrates: 84gProtein: 54gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 121mgSodium: 596mgPotassium: 3185mgFiber: 12gSugar: 53gVitamin A: 2552IUVitamin C: 84mgCalcium: 723mgIron: 8mg
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