My husband has become very good at finding 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 chicken is simply grilled with salt and pepper. It wasn’t raining the day we made this, so we cooked 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 sautéed 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 all the flavors mixed together.
Served with a drizzle of balsamic glaze (not pictured), it was really delicious!
To access all the recipe links for this series, along with a printable weekly grocery list, CLICK HERE.
Sun-Dried Tomato Chicken Breasts
Ingredients
Method
- FOR CHICKEN
- Prepare the grill. Combine the first 4 ingredients. Sprinkle the chicken with salt and pepper and coat with cooking spray. Place the chicken on a grill rack coated with cooking spray. Grill 3 minutes per side, or until done. Spoon the pesto mixture evenly over the chicken.
- FOR BEANS
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook 6 minutes, or until lightly browned and tender, stirring occasionally. Add the garlic and sauté 1 minute. Add the beans, peppers, and arugula, and cook 1 to 2 minutes, or just until the arugula begins to wilt. Spoon the salad evenly onto 4 serving plates. Drizzle with balsamic glaze. Yield: 4 servings
