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Cal Smart Creamy Sun-Dried Tomato Chicken
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Cal Smart Creamy Sun-Dried Tomato Chicken

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.

Tags:
Optional Spice
Calorie Smart
Allergens:
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories650 kcal
Fat45 g
Saturated Fat11 g
Carbohydrate18 g
Sugar10 g
Dietary Fiber4 g
Protein44 g
Cholesterol165 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups

Instructions

Prep
1

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.

Start chicken
2

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!)

Bake chicken and veggies
3

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.**

Prep and make sauce
4

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.

Finish and serve
5

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.