YOUR SOLIN GENERATED RECIPE
Creamy Sun-Dried Tomato Chicken with Roasted Broccoli
Savor tender chicken breast in a light, creamy sun-dried tomato sauce paired with perfectly roasted broccoli. This dish combines juicy protein with a burst of tangy tomato flavors and a hint of creamy richness, offering a satisfying and balanced meal ideal for dinner.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Sun-Dried Tomatoes (rehydrated and chopped)
1 tbsp Light Cream Cheese
1 cup Broccoli
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F for roasting the broccoli.
Toss the broccoli with olive oil, salt, and pepper, then spread it on a baking sheet and roast for 15-20 minutes until tender and slightly crisp.
Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium heat.
Cook the chicken breast for about 5-6 minutes per side or until fully cooked and golden.
Remove the chicken from the pan. In the same pan, add the chopped sun-dried tomatoes and a tablespoon of light cream cheese. Stir over low heat until the cream cheese melts and combines with the tomatoes to create a light, creamy sauce.
Return the chicken to the skillet to warm it in the sauce for a minute.
Plate the chicken with roasted broccoli on the side and drizzle any remaining sauce over the top.