Cal Smart Creamy Sun-Dried Tomato Chicken
with Garlic Veggie Jumble
Can you ever have enough sauce? Probably not, and this dish is all about that! Sun-dried tomato pesto and cream coat perfectly roasted chicken breasts and garlicky veggies for a truly luxurious dinner.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1 tsp
Chili Flakes
56 mL
Cream
(Contains Milk)
160 g
Sweet Bell Pepper
200 g
Zucchini
56 g
Baby Spinach
½ tsp
Garlic Salt
2 unit
Garlic, cloves
¼ cup
Sun-Dried Tomato Pesto (Sulphites, Milk)
(Contains Milk, Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.Add zucchini, peppers and 1 tbsp oil (dbl for 4 ppl) to a parchment-line baking sheet. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to combine.
Pat chicken dry with paper towels. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!)
Transfer chicken to the baking sheet with veggies. Bake in the middle of the oven until chicken is cooked through and veggies are tender, 12-14 min.**
While chicken and veggies bake, roughly chop spinach. Peel, then mince or grate garlic. Heat the same pan (from step 2) over medium. When hot, add garlic. Cook, stirring constantly, until fragrant, 30 sec. Add sun-dried tomato pesto, spinach and 1/4 cup water (dbl for 4 ppl). Simmer, stirring occasionally, until sauce thickens slightly and spinach wilts, 2-3 min. Add cream. Stir until combined, 1 min. Season with salt and pepper.
Divide veggies between plates. Slice chicken, then arrange on top of roasted veggies. Spoon sun-dried cream sauce over chicken. Sprinkle chili flakes over top, if desired.
