Creamy Sun-Dried Tomato Chicken
Cauliflower "Rice" and Roasted Asparagus
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 tsp salt, divided
- ¼ tsp pepper
- 2 Tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ¾ cup heavy cream
- ¾ cup drained sun-dried tomatoes in oil, chopped
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Season chicken with ½ tsp salt and pepper. Cook in 1 Tbsp hot oil in a large skillet over medium-high heat 5 to 8 minutes per side or until done. Remove chicken from skillet; keep warm.
- Cook garlic in 1 Tbsp hot oil in same skillet 1 minute. Add broth, cream, tomatoes, and ½ tsp salt. Cook 5 to 8 minutes or until thickened.
- Stir in cheese. Add chicken to skillet, turning to coat. Sprinkle with basil.
Side Dish Ingredients
- 1½ lb asparagus
- 3 Tbsp olive oil
- 1 tsp garlic powder
- ½ tsp kosher salt, divided
- 1 (20-oz) pkg frozen riced cauliflower
- 1 Tbsp butter
Side Dish Instructions
- Preheat oven to 400°F. Toss asparagus with oil, garlic powder, and ¼ tsp salt. Arrange in a single layer on a rimmed baking sheet. Bake 6 to 8 minutes or until tender.
- Cook cauliflower rice according to package directions. Stir in butter and ¼ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
379
|
117
|
496
|
| Fat (g) | 23 | 9 | 32 |
| Sat. Fat (g) | 10 | 2 | 12 |
| Protein (g) | 36 | 4 | 40 |
| Carb (g) | 3 | 6 | 9 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 701 | 419 | 1120 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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