My husband has become the family’s recipe scout, always finding fresh, healthy meal ideas online. I love walking in after a long day and finding he’s made a delicious dinner—he’s pretty amazing! This pairing of Sun-Dried Tomato Chicken Breasts with a Warm Cannellini Bean Salad is one of his favorites. The chicken is simple to grill, and the bean salad brings bright, savory balance. He originally spotted the idea online and adapted it to suit our tastes.
The chicken itself is straightforward: seasoned with a little salt and pepper, lightly coated with cooking spray, and cooked on a hot grill—outdoor or indoor. What takes it over the top is a sun-dried tomato pesto spread you spoon over the finished cutlets. That concentrated tomato-basil flavor gives the meat a rich, savory lift without any fuss.
Sun-Dried Tomato Chicken Breasts with Warm Cannellini Bean Salad
Why this combination works
The grilled chicken provides a lean, smoky protein base while the warm cannellini salad adds creaminess, gentle sweetness from roasted red peppers, and a peppery bite from baby arugula (or tender baby spinach). A touch of balsamic glaze finishes the plate for a subtle glaze-like acidity that brightens every bite. It’s a great example of a healthy weeknight dinner that still feels indulgent.
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, cut into thin vertical slices
- 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 finishing
Instructions
- Prepare the chicken: Preheat and oil your grill or indoor grill pan. In a small bowl, combine the sun-dried tomato pesto, chopped basil, oregano, and minced garlic. Pat chicken cutlets dry, then sprinkle both sides lightly with salt and pepper. Coat the cooking surface with spray or a little oil and grill the cutlets over medium-high heat for about 3 minutes per side, or until cooked through and juices run clear. Remove from the heat and spoon the pesto mixture evenly over each cutlet.
- Make the warm cannellini salad: In a large nonstick skillet, heat the olive oil over medium heat. Add the sliced red onion and cook, stirring occasionally, for about 6 minutes, until the onion is lightly browned and tender. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the rinsed cannellini beans and roasted red peppers, cooking just until heated through. Add the baby arugula or spinach and cook for 1–2 minutes, tossing until the greens begin to wilt but still retain freshness. Spoon the bean-and-greens mixture onto serving plates and drizzle each portion with a teaspoon of balsamic glaze.
- Serve: Plate each pesto-topped chicken breast alongside a generous scoop of the warm cannellini salad. The contrast of the warm beans and slightly wilted greens with the herbaceous, sun-dried tomato chicken is the highlight of this dish.
Tips and variations
- If you don’t have sun-dried tomato pesto, mix chopped sun-dried tomatoes with olive oil, a little grated Parmesan, and chopped basil to achieve a similar flavor.
- For a faster stovetop approach, cook chicken cutlets in a skillet over medium-high heat with a little oil—about 4–5 minutes per side depending on thickness.
- Swap baby arugula for baby spinach if you prefer a milder green. Adding a squeeze of lemon juice to the beans before serving brightens the flavors even more.
- Leftover chicken slices are excellent added to salads, sandwiches, or grain bowls for next-day lunches.
Serving size and notes
This recipe yields about 4 servings. It’s a balanced, protein-forward meal with plenty of vegetables and fiber from the cannellini beans—an ideal option for a healthy weeknight dinner that doesn’t compromise on flavor.
If you enjoyed this dish and want more ideas, there’s a series of similar weeknight recipes and printable grocery lists available from the original recipe source for planning a stress-free set of meals.
