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Sun-Dried Tomato Chicken with Broccoli, Pine Nuts & Parmesan.

  • 2 crowns
  • ¾ lb
    chicken breasts, boneless skinless
  • 2 cloves
  • 2 oz
    Parmesan cheese
  • ⅛ cup
    pine nuts
  • 10
    sun-dried tomatoes, oil-packed
  • ½ medium
    yellow onion
    black pepper
    crushed red pepper
    extra virgin olive oil
    garlic powder
  • 1
    Fill a medium saucepan about halfway with hot water (from the tap). Add salt, cover with a lid and bring to a boil over high heat.
    1 tsp salt
  • 2
    Wash the broccoli and cut the florets into bite-sized pieces. Peel and small dice (or julienne) the stems.
    2 crowns broccoli
  • 3
    Once the water comes to a boil, uncover, add broccoli florets and stems, and stir for a few seconds. Cook until crisp-tender, about 3 minutes. Once done, drain in a colander and then lay the broccoli on a clean towel and pat dry.
  • 4
    Cut chicken into 1-inch pieces. Season with spices and toss to coat.
    ¾ lb chicken breasts, boneless skinless
    ½ tsp garlic powder
    ¼ tsp salt
    ⅛ tsp black pepper
  • 5
    Preheat a skillet over medium-high heat. When the skillet is hot, add olive oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 6
    Add the chicken to the skillet; cook, stirring occasionally, until the pieces are browned and cooked through, 4-6 minutes. Transfer chicken to a plate.
  • 7
    Meanwhile, peel and small dice onion. Peel and mince garlic.
    ½ medium yellow onion
    2 cloves garlic
  • 8
    Thinly slice sun-dried tomatoes.
    10 sun-dried tomatoes, oil-packed
  • 9
    Add oil, onion, garlic, tomatoes, and crushed red peppers to the skillet. Cook, stirring frequently, until onions are translucent, about 3 minutes.
    1 tsp extra virgin olive oil
    ¼ tsp crushed red pepper
  • 10
    Finely grate Parmesan.
    2 oz Parmesan cheese
  • 11
    Add the broccoli and chicken to the skillet and continue to cook, stirring continuously, until broccoli and chicken are heated through, about 2 minutes.
  • 12
    To serve, divide between plates and top with Parmesan cheese and pine nuts. Enjoy!
    ⅛ cup pine nuts