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Sun Dried Tomato Chicken

Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
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)
US Customary - Metric

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

Calories: 883kcal | Carbohydrates: 81g | Protein: 57g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 1470mg | Potassium: 3247mg | Fiber: 13g | Sugar: 42g | Vitamin A: 1779IU | Vitamin C: 55mg | Calcium: 745mg | Iron: 9mg