Sun Dried Tomato Chicken
Servings 2
Calories 398kcal
Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes
Zucchini Noodles
- 2 Zucchini (about 8–10 oz each)
- 1 tsp Extra-virgin olive oil
- Salt
- Black pepper
Sun-Dried Tomato Chicken
- 8 oz Chicken breast boneless skinless
- ½ TBSP Italian seasoning
- Salt divided
- 1 tsp Extra-virgin olive oil
- 1/3 cup Sun-dried tomatoes minced
- ⅓ cup Yellow onion thinly sliced
- 2 cloves Garlic minced
- ½ cup Chicken broth
White Bean and Arugula Salad
- 1 tsp Extra-virgin olive oil
- 1/2 tsp Lemon juice
- 1 cup Cannellini beans rinsed and drained
- 2 cups Arugula
- 1 tsp Parmesan cheese grated
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the ingredients as instructed.
- Combine water and cucumber. Refrigerate to infuse until service.
- Season the chicken with Italian seasoning, salt and pepper .
- Heat a drizzle of oil in a pan over medium heat. Sear the chicken on both sides until browned.
- Add the onion and garlic saute until translucent.
- Add sun-dried tomatoes and broth as needed until the sauce reaches a smooth consistency. Gently simmer until the chicken reaches an internal temperature of 160°F.
- Heat olive oil in a pan over medium heat. Saute the zucchini noodles for 2–3 minutes until just tender. Season with salt and pepper.
- In a bowl, combine beans, arugula, oil and lemon juice. Season with salt and pepper. Toss well. Portion and grate Parmesan cheese over top.
- Serve the chicken over the zucchini noodles with white bean arugula salad and cucumber water.
Nutrition
Calories: 398kcal | Carbohydrates: 41g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 422mg | Potassium: 2157mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1108IU | Vitamin C: 51mg | Calcium: 209mg | Iron: 6mg