Tuscan Chicken
Enjoy a one pan, 30 minute, easy and healthy Tuscan Chicken Recipe!
Weeknight Tuscan Chicken!
This marks a significant moment as I share my first-ever chicken recipe with you, and I've saved this one because it's absolutely spectacular!
Picture this: Tender chicken simmered alongside a medley of vibrant veggies, blistered tomatoes, and a creamy coconut milk sauce…
I’ve gone on quite the food journey, and lately I’ve been experimenting with incorporating more meats and poultry into my recipes and I am LOVING IT!
It feels like a whole new world of flavors and deliciousness is unfolding before me…just like in this Tuscan chicken dish.
First and foremost, can we talk about the stunning aesthetics of this meal? 😍
The gorgeous pink hue is courtesy of the delightful combination of blistered and bursted Sunset Angel Sweet Tomatoes and the luscious coconut milk.
These tomatoes are the stars of the show, and their natural sweetness beautifully balances out the hearty elements of this dish, creating a delightful trifecta of flavors that goes from sweet, to savory, to hearty in every bite.
And the best part? It all comes together in just one pan, and in under 30 minutes! 🕒
Let the chicken and veggies work their magic while you catch up on your favorite show (for me, it's Suits!), unwind, and by the time your stomach starts to rumble, your delectable Tuscan Chicken will be piping hot and ready to be devoured.
En-freaking-joy!
xx Marie
A Big Thank You To SUNSET ® For Partnering With Us On This Delicious Recipe! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Wonderful Your Veggies Are All Year Long!
Tuscan Chicken:
Serves 2-3
1 lb chicken breast
1 tsp garlic powder
2 tbsp olive oil
1 pint Sunset Angel Sweet Tomatoes
½ yellow onion, thinly sliced
½ fennel bulb, thinly sliced
3 Sunset Lollipeppers, roughly sliced
¼ cup water
1 (16oz) can coconut milk
Handful spinach
1 tbsp capers
Juice of ½ lemon
Sea salt
Start by cleaning and washing your chicken. Sprinkle the chicken on both sides with garlic powder and sea salt.
Warm the olive oil on medium-high heat and add the chicken breast to the pan. Sear the chicken for 5 minutes on each side (cover with a lid), or until the chicken breast is fully cooked after the second side has been seared. Remove from the pan and set aside.
Now toss in the onions, Lollipeppers, fennel and ¼ cup water, and saute for a few minutes. Now add in the tomatoes and a pinch of sea salt. Saute until the tomatoes have cooked down and released their juices, about 8 minutes.
Add the cooked chicken back into the pan and pour in the coconut milk, handful of spinach, capers and lemon juice. Cook for another 5 minutes until the chicken is cooked through and the spinach has wilted.
Serve in a bowl with extra lemon slices, rice, toast or pasta, and enjoy!
