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.
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.
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).
After a few minutes of cooking and stirring, it wilted down and the flavors all mixed together.
Served with a drizzle of balsamic glaze (not pictured), it was really delicious!
To access all the recipe links of this series, along with a printable weekly grocery list, CLICK HERE.