Chicken in Sun-Dried Tomato Sauce
Brown Rice and Buttery Green BeansIngredients
- 2 (6-oz) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 2 tsp olive oil, divided
- 1 tsp minced garlic
- ¼ tsp Italian seasoning
- ½ cup low-sodium chicken broth
- ¼ cup heavy cream
- ¼ cup oil-packed thinly sliced sun-dried tomatoes
- 2 Tbsp thinly sliced fresh basil
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper.
- Cook chicken in 1 tsp hot oil in a nonstick skillet over medium heat 4 to 5 minutes per side or until done. Remove from skillet.
- Meanwhile, cook garlic and Italian seasoning in 1 tsp hot oil in a nonstick skillet over medium heat, stirring constantly, 1 minute or until fragrant.
- Add broth; bring to a boil, reduce heat, and simmer 5 minutes. Stir in cream and tomatoes; simmer 5 minutes. Stir in basil; cook 4 to 5 minutes or until sauce is thickened. Add chicken to sauce, turning to coat.
Side Dish Ingredients
- ⅓ cup instant brown rice
- ¼ tsp Italian seasoning
- 1 (12-oz) pkg green beans
- 1 Tbsp butter
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook rice according to package directions. Stir in Italian seasoning.
- Steam green beans according to package directions; toss with butter, salt, and pepper.
Nutritional Information
Main | Side | Total | |
Servings | 2 | 2 | |
Calories |
382
|
218
|
600
|
Fat (g) | 22 | 7 | 29 |
Sat. Fat (g) | 9 | 4 | 13 |
Protein (g) | 41 | 6 | 47 |
Carb (g) | 6 | 37 | 43 |
Fiber (g) | 1 | 6 | 7 |
Sodium (mg) | 430 | 347 | 777 |
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