Sun-Dried Tomato Chicken Breasts with Warm Cannellini Bean Salad

My husband has a knack for finding healthy, flavorful dinner ideas online, and this combination of sun-dried tomato chicken breasts paired with a warm cannellini bean salad is one of our favorites. I love coming home after a long day to find a delicious, home-cooked meal waiting—especially when it’s both simple and satisfying. We prepared this on our outdoor grill, but all steps can be adapted to an indoor grill or grill pan.

The chicken is straightforward: lightly seasoned and grilled, then finished with a bright, savory sun-dried tomato pesto mixture. What elevates the dish is that quick spread of flavorful pesto and fresh herbs after grilling—simple ingredients that make a big impact.

Why this pairing works

The warm cannellini bean salad brings a contrast in texture and temperature to the grilled chicken. Tender white beans, sweet roasted red peppers, and lightly wilted baby arugula combine with sautéed onions and garlic to create a savory, slightly peppery salad. A drizzle of balsamic glaze pulls the whole plate together with a touch of sweetness and acidity.

Ingredients

For the chicken:
2 tablespoons sun-dried tomato pesto (store-bought or homemade)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
2 garlic cloves, minced
4 chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray or a light brush of oil
For the beans:
1 tablespoon olive oil
1 red onion, thinly sliced vertically
3 garlic cloves, minced
1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained
1 (12-ounce) jar roasted red bell peppers, drained and sliced
4 cups baby arugula or baby spinach
4 teaspoons balsamic glaze, for drizzling

Instructions

Prepare the chicken: Preheat and prepare your grill. In a small bowl, combine the sun-dried tomato pesto, chopped basil, chopped oregano, and minced garlic.
Season the chicken cutlets with salt and pepper. Lightly coat the grill rack and the chicken with cooking spray or brush with oil. Grill the chicken 3 minutes per side, or until cooked through.
Spoon the sun-dried tomato pesto mixture evenly over the hot chicken just after removing it from the grill so the flavors meld into the meat.
Make the warm cannellini bean salad: In a large nonstick skillet, heat the olive oil over medium heat. Add the sliced red onion and sauté for about 6 minutes, stirring occasionally, until lightly browned and tender.
Add the minced garlic and sauté for about 1 minute. Stir in the rinsed cannellini beans and roasted red peppers, then add the baby arugula or spinach. Cook for 1–2 minutes, just until the greens begin to wilt and the ingredients are heated through.
Divide the warm bean salad among four plates, place a grilled chicken breast on each, and finish with a drizzle of balsamic glaze. Yield: 4 servings.

Tips and variations

If you don’t have sun-dried tomato pesto, a simple mixture of chopped sun-dried tomatoes in oil combined with a little olive oil and a pinch of salt works well.
Use baby spinach if you prefer a milder green; arugula brings a peppery bite that contrasts nicely with the sweet peppers and balsamic.
To make this meal ahead: prepare the pesto mixture and store it in the refrigerator; reheat the beans gently on the stove just before serving and grill the chicken fresh for best texture.
For indoor cooking, use a stovetop grill pan or broil the chicken for similar char and flavor.

Serving suggestions

This dish is naturally balanced—protein from the chicken, fiber and plant-based protein from the beans, and fresh greens—so it works well as a complete weeknight meal. Serve with a light side salad, crusty bread, or a small portion of whole grains if you’d like additional carbs. A final drizzle of balsamic glaze or a squeeze of fresh lemon brightens the flavors right before serving.