Sunny Chicken Pan

with Tomato Salad
Sun-dried tomatoes and Parmesan give all they've got into this creamy one-pan dish.
Cals 452 · Prot 46 · Carbs 11 · Fat 22
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
Sun-dried tomatoes and Parmesan give all they've got into this creamy one-pan dish.
Cals 452 · Prot 46 · Carbs 11 · Fat 22
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pan
Chicken breast
400 Grams
Garlic cloves
2 Piece
Sun dried tomatoes
30 Grams
Parmesan
30 Grams
Water
250 ML
Chicken stock cube
0.5 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Dried oregano
2 Grams
Black pepper
0.5 Tsp
Chilli flakes
2 Grams
Cooking cream
100 ML
Fresh basil
15 Grams
Salad
Cherry tomatoes
150 Grams
Romaine lettuce
200 Grams
Olive oil
1 Tbsp
Balsamic vinegar
15 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Chop up some of the cooked chicken and mix it with cooked pasta. Add a spoonful of the creamy sauce.

Pro tip

Reserve the chilli flakes as a garnish for those who enjoy a touch of heat.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Peel and mince the garlic. Chop the sun dried tomatoes into very small pieces. Grate the Parmesan. Boil the measured water and dissolve the stock cube in it.
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2 Fry chicken

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and fry with a pinch of salt for 4-5 min on each side until golden. Transfer to a plate and set aside. Reserve the pan.
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3 Make sauce

Return the pan to a medium heat. Loosen any sticky bits from the bottom of the pan with a spatula. Add a second drizzle of oil, if needed. Add the garlic and sun dried tomatoes and stir for 1-2 min. Add the stock, oregano, pepper and a pinch of chilli flakes (spicy!) and bring to a simmer. Cover with a lid and simmer for 5-7 min.
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4 Prep salad

Meanwhile, wash and dry the cherry tomatoes and the Romaine lettuce. Halve the tomatoes and chop the lettuce. Toss both in a bowl and set aside (don't season yet).
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5 Finish

Return the chicken to the pan. Add the cooking cream. Simmer for a final 2-3 min until the sauce has thickened. Finally fold in the grated Parmesan.
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6 Serve

Once ready to serve, season the salad with olive oil, balsamic vinegar and a pinch of salt and pepper. Garnish the chicken with the fresh basil leaves, a grind of black pepper and a pinch of chilli flakes (spicy!).

Tips for fussy eaters

Chop up some of the cooked chicken and mix it with cooked pasta. Add a spoonful of the creamy sauce.

Pro tip

Reserve the chilli flakes as a garnish for those who enjoy a touch of heat.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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