Sundried Tomato Chicken and Vegetables
Words of wisdom from the family: “Aromatic. Surprisingly hearty and delicious. Besides, what else are you going to do with that jar of sun dried tomatoes hanging out in the back of pantry?” This recipe is from The Faux Martha. We changed a few things but really it’s pretty simple and delicious. It features a sun-dried tomato vinaigrette dressing, also from The Faux Martha, found here.
- Sun-dried Tomato Dressing
- 1/4 c. sun-dried tomatoes (in oil)
- 1/4 c. olive oil
- 1/4 c. water
- handful of basil leaves
- 3 1/2 tsp. lemon juice
- 1 clove garlic
- hefty pinch of coarse salt
- 3 chicken tenders
- 2 broccoli stalks, cut into florets
- 4 carrots, peeled and cut into rounds
- 1/2 red onion
- 1/2 red bell pepper, chopped
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 1 c. basmati rice
- 2 c. water
- fresh basil
- Make the dressing: Combine all ingredients in blender and pulse until smooth.
- In a medium bowl, pour about 1/4 cup of the dressing and an extra pinch of salt. Add the chicken, cover, and allow to marinate at least half an hour at room temperature.
- Combine rice and water in rice cooker start. With a little luck, it’ll be done around the same time as the rest of the dish.
- Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Spread broccoli, carrots, onion, and bell peppers evenly across it. Toss with 2 tablespoons olive oil, salt, and garlic powder. Bake about 30 minutes or until browned, tossing halfway through if desired.
- Heat a good sized skillet over medium-high heat. To check if it’s up to temperature, flick a few drops of tap water on to the surface of the pan; they should sizzle and disappear quickly. Once the pan is hot, remove the chicken from the marinade and transfer it to the pan. If a bit of extra marinade makes its way into the pan, too, that’s quite alright. Cook until the chicken reaches an internal temperature of 165 degrees.
- Once the chicken is done, give it a few minutes to cool and rest before slicing it- not too thin, but still bite-sized.
Serve: Give each bowl a generous scoop of rice. Top with vegetables, chicken, additional dressing, and some chopped basil to garnish.
NOTES: we doubled the dressing recipe and had a bit left over. The whole recipe could easily be doubled and still serve 4-6. If you wanted to make this vegetarian/ truly vegan, then skip the chicken; however, the chicken does add a lot to the dish and it probably wouldn’t be as filling without it.