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

  • 4 crowns
  • 1 ½ lb
    chicken breasts, boneless skinless
  • 4 cloves
  • 4 oz
    Parmesan cheese
  • ¼ cup
    pine nuts
  • 20
    sun-dried tomatoes, oil-packed
  • 1 medium
    yellow onion
    black pepper
    crushed red pepper
    extra virgin olive oil
    garlic powder
  • 1
    Fill a large pot about halfway with hot water (from the tap). Add salt, cover with a lid and bring to a boil over high heat.
    2 tsp salt
  • 2
    Wash the broccoli and cut the florets into bite-sized pieces. Peel and small dice (or julienne) the stems.
    4 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.
    1 ½ lb chicken breasts, boneless skinless
    1 tsp garlic powder
    ½ tsp salt
    ¼ 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.
    2 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. Remove from heat.
  • 7
    Meanwhile, peel and small dice onion. Peel and mince garlic.
    1 medium yellow onion
    4 cloves garlic
  • 8
    Thinly slice sun-dried tomatoes.
    20 sun-dried tomatoes, oil-packed
  • 9
    Return the pot to medium heat and add oil, onion, garlic, tomatoes, and crushed red peppers. Cook, stirring frequently, until onions are translucent, about 3 minutes.
    2 tsp extra virgin olive oil
    ½ tsp crushed red pepper
  • 10
    Finely grate Parmesan.
    4 oz Parmesan cheese
  • 11
    Add the broccoli and chicken to the pot 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!
    ¼ cup pine nuts