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Sun-Dried Tomato Chicken Breasts

My husband has been very good at discovering new healthy meal ideas online. I love it when I come home from a day at work and find that he’s made me a delicious meal! (I know, he’s pretty amazing!;)) This tasty combo of Grilled Sun-Dried Tomato Chicken Breasts and Warm Cannellini Bean Salad was one he found here.

Sun-Dired Tomato Chicken Breasts

The basis of the chicken is just grilling it with salt and pepper. It wasn’t raining the day we made this, so we did it on our outdoor grill ~ but, you could easily do it on an indoor one instead.

What makes it absolutely over-the top flavorful, though is the mixture of sun-dried tomato pesto sauce and spices that you spread on afterward.

I was skeptical about the bean recipe, as it was a mixture of flavors I hadn’t tried before.

Warm Cannellini Bean Salad

Cannellini beans (we use white kidney beans), roasted red peppers, garlic, and onion were sauted together in a pan.  Once they were heated through, we added 4 cups of baby arugula (or baby spinach).

Warm Cannellini Bean Salad

After a few minutes of cooking and stirring, it wilted down and the flavors all mixed together.

Warm Cannellini Bean Salad

Served with a drizzle of balsamic glaze (not pictured), it was really delicious!

Sun- Dried Tomato Chicken Breasts

Sun-Dried Tomato Chicken Breast

Sun-Dried Tomato Chicken Breasts

Sun-Dried Tomato Chicken Breasts

Ingredients

  • FOR CHICKEN:
  • 2 tablespoons sun-dried tomato pesto, such as Classico
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 garlic cloves, minced
  • 4 chicken breast cutlets
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • Cooking Spray
  • FOR BEANS
  • 1 tablespoon olive oil
  • 1 red onion, vertically cut into thin slices
  • 3 garlic cloves, minced
  • 1 19 ounce can cannellini beans (or white kidney beans), rinsed and drained
  • 1 12 ounce jar roasted red bell peppers
  • 4 cups baby arugula or spinach
  • 4 teaspoons balsamic glaze

Instructions

  1. FOR CHICKEN
  2. Prepare grill. Combine first 4 ingredients. Sprinkle chicken with salt and papper; coat with cooking spray. Place chicken on a grill rack coated with cooking spray. Grill 3 minutes on each side or until done. Spoon pesto mixture evenly over chicken.
  3. FOR BEANS
  4. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 6 minutes or until lightly browned and tender, stirring occasionally. Add garlic; saute 1 minute. Add beans, peppers, and arugula; cook 1 to 2 minutes or just until arugula begins to wilt. Spoon salad evenly onto 4 serving plates. Drizzle with balsamic glaze. Yield: 4 servings
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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