Why You’ll Absolutely Love This Recipe

This Creamy Sun-Dried Tomato Pesto Chicken is more than just a meal; it’s a culinary triumph born from simplicity and packed with robust flavors. Here are the compelling reasons why this dish is destined to become a favorite in your kitchen:

• Remarkably Easy to Make: Forget complicated steps and extensive ingredient lists. This one-pan wonder streamlines the cooking process from start to finish. With minimal effort, you’ll achieve a gourmet-tasting meal, perfect for those bustling weeknights when time is of the essence but flavor is non-negotiable.
• Unforgettable Layers of Flavor: The true magic of this dish lies in its exquisite flavor profile. The homemade sun-dried tomato pesto isn’t just an addition; it’s an enhancement that builds incredible depth and complexity into the creamy sauce. Its savory, sweet, and tangy notes, combined with fresh herbs and rich chicken, create an irresistible culinary symphony.
• Perfect for Meal Prep and Leftovers: This recipe is a dream come true for meal planners. It not only tastes fantastic fresh off the stove but also reheats beautifully, making it an excellent option for satisfying lunches or dinners throughout the week. The flavors meld even further overnight, often tasting even better the next day!
• Nutrient-Dense and Satisfying: Crafted with lean protein from chicken and wholesome ingredients, this meal is both hearty and nourishing. It provides sustained energy and can be easily customized with additional vegetables to further boost its nutritional content, ensuring you enjoy a healthy and fulfilling dish.
• Customizable to Your Taste: Whether you prefer a touch of heat, different proteins, or an abundance of vegetables, this recipe serves as a flexible canvas. It’s easy to adapt to various dietary needs and preferences, allowing you to personalize it to perfection every time.

The Heart of the Dish: Homemade Sun-Dried Tomato Pesto

The secret weapon in this extraordinary chicken recipe is the vibrant and intensely flavorful homemade sun-dried tomato pesto. Crafting it from scratch is surprisingly simple and guarantees a freshness and depth that store-bought versions often lack. Here’s a closer look at the key components and why each matters:

• Sun-Dried Tomatoes: These are the undisputed stars of the pesto. When selecting, choose oil-packed sun-dried tomatoes for the richest flavor and most pliable texture. It’s crucial to drain any excess oil or liquid before adding them to your food processor; this prevents your pesto from becoming too oily and ensures the perfect consistency. Their concentrated sweetness and tang provide a powerful umami punch.
• Parmesan Cheese: For an authentic and superior taste, always opt for freshly grated Parmesan cheese. Pre-grated varieties often contain anti-caking agents that can affect the pesto’s texture and offer a less robust flavor. Fresh Parmesan melts beautifully and contributes a salty, nutty complexity.
• Pine Nuts: These delicate nuts add a buttery texture and subtle sweetness. Toasting them briefly in a dry skillet before blending is a game-changer. This simple step unlocks their full aromatic potential, giving your pesto an enhanced depth. Remember to let them cool completely before processing to avoid ‘cooking’ the pesto ingredients.
• Fresh Basil: The unmistakable aroma and slightly peppery taste of fresh basil are fundamental to any pesto. Ensure you use vibrant, healthy leaves and meticulously remove any tough stems, which can impart bitterness.
• Lemon Juice: A splash of freshly squeezed lemon juice is vital for balance. Its bright acidity cuts through the richness of the tomatoes and cheese, elevating the overall flavor and adding a refreshing tang that truly makes the pesto sing.
• Garlic: One to two whole garlic cloves, depending on their size and your preference for garlic’s pungent kick, provide essential aromatic foundation. Fresh garlic is always superior to pre-minced for the best flavor impact.
• Extra Virgin Olive Oil: The quality of your olive oil directly impacts the pesto’s final taste and texture. Use a good quality extra virgin olive oil to bind the ingredients, creating a smooth emulsion and contributing its own fruity, sometimes peppery, notes.
• Kosher Salt & Cracked Black Pepper: These aren’t just for seasoning; they’re flavor enhancers. Kosher salt provides a clean, pure saltiness, and freshly cracked black pepper adds a subtle warmth and aromatic finish. Adjust to your palate for perfect harmony.

Once you master homemade sun-dried tomato pesto, you’ll find countless uses for it. It’s fantastic beyond this chicken dish – stir it into pasta, spread it on toast, or dollop it over roasted vegetables.

Creamy Sun-Dried Tomato Pesto Chicken: Main Dish Ingredients

With your delectable homemade pesto prepared, the rest of this creamy chicken dish comes together quickly and easily in a single pan. Here’s what you’ll need for the main course:

• Chicken Breasts: We recommend using approximately one pound of boneless, skinless chicken breasts. The key to juicy, tender results is to butterfly them into four thinner, uniform cutlets. This technique dramatically reduces cooking time and ensures the chicken cooks evenly, preventing any dry spots.
• Avocado Oil: This oil is ideal for searing due to its high smoke point, which allows you to achieve a beautiful golden-brown crust on your chicken without burning. You’ll need 1-2 tablespoons. Other neutral oils like grapeseed or canola can also be used.
• Onions: Sweet or yellow onions, finely diced, form the aromatic foundation of the sauce. They caramelize slightly as they cook, adding a subtle sweetness and depth that complements the tang of the sun-dried tomatoes.
• Garlic: Freshly minced garlic is an absolute must for a rich and fragrant sauce. Its pungent aroma and flavor are integral to the dish. Avoid pre-minced garlic for the best results, as fresh garlic offers a much more vibrant taste.
• Tomato Paste: This concentrated ingredient is a flavor powerhouse. Sautéing it briefly helps to caramelize its natural sugars, intensifying its savory, umami notes and creating a deeper, more robust base for your creamy sauce.
• Sun-Dried Tomato Pesto: Two tablespoons of your freshly prepared homemade sun-dried tomato pesto are precisely what you need to infuse the creamy sauce with its signature bold and complex flavor. It’s the unifying ingredient that brings the whole dish together.
• Low Sodium Chicken Broth: Using a low sodium chicken broth allows you to maintain full control over the salt levels in your finished dish. It’s crucial for deglazing the pan, lifting all the delicious browned bits from the bottom, and forming the initial liquid base of your sauce.
• Heavy Cream: This is the magic ingredient that transforms your sauce into a luxurious, velvety dream. It adds unparalleled richness and creates that irresistible creamy texture. If you’re looking for a slightly lighter alternative, half-and-half can be used, though the sauce will be less decadent.
• Parmesan Cheese: Freshly grated Parmesan cheese is stirred directly into the sauce. It not only adds a wonderful salty and nutty flavor but also helps to thicken the sauce naturally, contributing to its creamy consistency.
• Seasoning: A simple yet effective blend of kosher salt and freshly cracked black pepper will season both the chicken and the sauce. For an optional delightful kick, a pinch of red pepper flakes can be added, balancing the creaminess with a gentle warmth.

Versatile Variations to Try and Make It Your Own

One of the beauties of this Creamy Sun-Dried Tomato Pesto Chicken recipe is its inherent flexibility. While it’s absolutely delicious as written, don’t hesitate to experiment and tailor it to your personal preferences or what you have available in your pantry:

• Amplify the Heat: If you appreciate a dish with a little fiery kick, incorporate an extra healthy pinch (or two!) of red pepper flakes into the sauce when you add the tomato paste. The subtle warmth will beautifully complement the creamy, savory flavors without overpowering them.
• Explore Different Proteins: While chicken breasts are a lean and classic choice, feel free to swap them out. Boneless, skinless chicken thighs offer a richer flavor and tend to stay even juicier, making them a fantastic alternative. Chicken tenderloins are another option that will cook even faster. Remember to adjust cooking times based on the thickness and type of protein chosen.
• Integrate More Vegetables: Boost the nutrient content and add vibrant color by stirring in your favorite vegetables. Fresh spinach or baby kale wilted into the sauce during the final minutes of cooking is a popular and delicious choice. Blanched broccoli florets, asparagus tips, or even sautéed mushrooms and bell peppers can also be wonderful additions, adding texture and extra goodness.
• Change Up the Cheese: While Parmesan is traditional, consider experimenting with other cheeses for a different flavor profile. A blend of mozzarella and provolone could add a delightful stretch, or a dollop of creamy goat cheese stirred in at the end could introduce a lovely tangy counterpoint.
• Add Fresh Herbs: Beyond basil, other fresh herbs can elevate the dish. A sprinkle of fresh parsley or oregano just before serving can add an extra layer of aromatic complexity and visual appeal.
• Make it a Pasta Dish: To transform this into a complete pasta meal, cook your favorite short pasta (like penne, rigatoni, or farfalle) or long pasta (fettuccine, linguine) according to package directions. Drain it, then add it directly to the pan with the chicken and sauce, tossing to coat thoroughly before serving. The creamy sauce clings beautifully to the pasta.

Mastering the Dish: Expert Tips for Perfection

To ensure your Creamy Sun-Dried Tomato Pesto Chicken turns out perfectly every time, keep these expert tips in mind. They’ll help you navigate the cooking process with confidence and achieve truly delicious results:

• Achieve the Right Pesto Consistency: When blending your sun-dried tomato pesto, aim for a texture that’s well combined but still slightly rustic, not a completely smooth paste. A little texture adds character and prevents the pesto from becoming oily. For any leftover pesto, store it in an airtight container with a thin layer of olive oil on top in the refrigerator, and enjoy its vibrant flavor in other dishes throughout the week.
• Butterfly Chicken for Evenness: The technique of butterflying your chicken breasts into thinner, uniform cutlets is crucial. This not only significantly reduces cooking time but, more importantly, ensures that each piece cooks evenly from edge to edge. Thinner cutlets sear faster and retain their moisture better, resulting in consistently tender and juicy chicken.
• Avoid Overcrowding the Pan: When searing the chicken, it’s essential to give each cutlet enough space in the pan. If your pan is too full, the chicken will steam instead of sear, preventing that desirable golden-brown crust from forming. Cook in batches if necessary, removing cooked chicken to a plate while you finish the rest.
• Deglaze for Depth of Flavor: Do not skip the deglazing step! The browned bits (fond) stuck to the bottom of the pan after searing the chicken and sautéing the aromatics are packed with intense flavor. Scraping these up with chicken broth releases all that deliciousness into your sauce, creating a richer, more complex taste profile.
• Taste and Adjust Seasoning: Throughout the cooking process, especially when building the sauce, remember to taste frequently. Adjust the kosher salt, freshly cracked black pepper, and any red pepper flakes to suit your palate. A final squeeze of lemon juice at the end can also brighten the flavors beautifully.
• Utilize a Meat Thermometer: For absolute confidence in food safety and to prevent overcooking, use a meat thermometer. Chicken breasts are fully cooked when they reach an internal temperature of 165°F (74°C) at their thickest part. This ensures they are safe to eat while remaining wonderfully tender and juicy.

Step-by-Step: How to Make Creamy Sun-Dried Tomato Pesto Chicken

Follow these detailed instructions to create this exquisite one-pan Creamy Sun-Dried Tomato Pesto Chicken in your own kitchen. Each step is designed for clarity and delicious results.

Making the Sun-Dried Tomato Pesto

Step 1: Toast Pine Nuts and Gather Pesto Ingredients. Start by heating a small, dry nonstick skillet over medium heat. Add the pine nuts and toast for 2-3 minutes, stirring continuously, until they achieve a light golden hue and become wonderfully fragrant. Immediately transfer them from the hot pan to a plate and allow them to cool completely. Once cooled, combine the drained sun-dried tomatoes, fresh basil leaves (ensure stems are removed), toasted pine nuts, freshly grated Parmesan cheese, fresh lemon juice, whole garlic clove, extra virgin olive oil, a pinch of kosher salt, and a few turns of freshly cracked black pepper into a food processor or mini chopper.

Step 2: Blend the Pesto. Secure the lid on your food processor or mini chopper and pulse the mixture until all the ingredients are well combined. Aim for a textured pesto with a slightly rustic consistency, rather than a completely smooth paste. This texture adds character to the sauce. Once blended to your liking, set aside your vibrant homemade sun-dried tomato pesto.

Preparing and Sautéing the Chicken

Step 3: Butterfly and Season Chicken. Carefully take your two chicken breasts and, using a sharp knife, butterfly each one horizontally into two thinner cutlets. This will give you four thin pieces of chicken in total. This technique promotes rapid and even cooking, ensuring juicy results. Generously season both sides of each chicken cutlet with a pinch of kosher salt and freshly cracked black pepper.

Step 4: Sear the Chicken. Heat 1-2 tablespoons of avocado oil in a large nonstick sauté pan over medium-high heat until the oil is shimmering and hot. Carefully place the seasoned chicken cutlets into the hot pan, being careful not to overcrowd it (cook in batches if necessary). Sear for 5-6 minutes per side, or until the chicken is beautifully golden brown on both sides and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the pan and transfer it to a plate, tenting it loosely with foil to keep warm and allow the juices to redistribute.

Crafting the Creamy Sun-Dried Tomato Pesto Sauce

Step 5: Sauté Aromatics. Using the same pan (do not clean it, as the browned bits add immense flavor), reduce the heat slightly to medium. Add the diced onions and minced garlic to the pan. Sauté for 3-5 minutes, stirring occasionally, until the onions become soft and translucent, and the garlic is wonderfully fragrant.

Step 6: Caramelize Tomato Paste and Pesto. Stir in the tomato paste and two tablespoons of your homemade sun-dried tomato pesto with the onions and garlic. Continue to cook for another 1-2 minutes, stirring constantly. This crucial step allows the tomato paste to caramelize slightly, deepening its natural sweetness and savory notes, which will significantly enhance the final sauce flavor.

Step 7: Deglaze the Pan. Pour in the low sodium chicken broth. Immediately use a wooden spoon or spatula to vigorously scrape up all the flavorful crispy brown bits (known as “fond”) from the bottom of the pan. These bits are packed with concentrated flavor, and deglazing ensures they are incorporated into your sauce. Bring the broth to a gentle simmer.

Step 8: Add Cream and Cheese. Reduce the heat to medium-low. Stir in the heavy cream (use ¾ to 1 cup, depending on how rich and thick you prefer your sauce to be). Allow it to gently simmer for about a minute. Then, add the freshly grated Parmesan cheese, stirring continuously until it is fully melted and smoothly incorporated, further thickening the sauce to a luscious consistency. Taste the sauce and adjust seasonings (salt, pepper, red pepper flakes) as needed to achieve your desired flavor balance.

Final Assembly and Serving

Step 9: Combine Chicken and Sauce. Once your creamy sauce has reached its desired thickness and the cheese is fully melted, gently nestle the cooked chicken cutlets back into the pan. Ensure you also add any juices that may have accumulated on the plate while the chicken was resting – these juices are packed with flavor! Spoon the rich, creamy sauce generously over each piece of chicken, ensuring it’s beautifully coated.

Step 10: Serve and Enjoy. Your Creamy Sun-Dried Tomato Pesto Chicken is now ready! Serve it immediately while hot, perhaps garnished with an extra sprinkle of fresh basil leaves or a dusting of Parmesan cheese for an added touch of freshness and flavor. Enjoy this incredibly satisfying and flavorful one-pan meal!

Storage and Meal Prep Tips

This dish is not only a fantastic weeknight meal but also an excellent candidate for meal prepping, ensuring you have delicious, homemade options ready throughout your busy week. Following these storage guidelines will help maintain its freshness and flavor:

• Refrigeration: Any leftover Creamy Sun-Dried Tomato Pesto Chicken should be transferred to an airtight container and stored in the refrigerator. It will remain fresh and flavorful for approximately 3 to 4 days. Always ensure the dish has cooled down to room temperature before sealing and refrigerating to prevent condensation and bacterial growth.
• Reheating: For best results, reheat individual portions in the microwave until warmed through. Alternatively, you can gently warm the chicken and sauce in a skillet over medium-low heat on the stovetop. If the sauce appears too thick after refrigeration, a splash of low sodium chicken broth or a little extra heavy cream can help restore its original luscious consistency.
• Freezing: While it is possible to freeze this dish, creamy sauces, especially those with cheese, can sometimes separate or change texture upon thawing and reheating. If you choose to freeze, store the chicken and sauce in separate airtight, freezer-safe containers for up to 2-3 months. Thaw completely in the refrigerator overnight before reheating. You may need to whisk the sauce vigorously or add a tablespoon of fresh cream during reheating to smooth it out.
• Pesto Storage: Any unused homemade sun-dried tomato pesto can be stored separately. Place it in an airtight container in the refrigerator for up to 5 days. To prevent discoloration and extend freshness, pour a thin layer of extra virgin olive oil over the surface of the pesto before sealing. For longer storage, you can freeze individual portions of pesto in an ice cube tray, then transfer the frozen cubes to a freezer-safe bag.

Frequently Asked Questions About Creamy Sun-Dried Tomato Pesto Chicken

Below are some common questions about making and enjoying this delicious Creamy Sun-Dried Tomato Pesto Chicken.

How long does homemade sun-dried tomato pesto typically last?

Your freshly prepared sun-dried tomato pesto will maintain its optimal freshness and flavor for up to 5 days when stored in an airtight container in the refrigerator. For extended storage, consider freezing it in small, convenient portions.

What are some creative ways to use any leftover sun-dried tomato pesto?

Leftover sun-dried tomato pesto is incredibly versatile! You can stir it into other pasta sauces, spread it generously on sandwiches or wraps for an extra flavor boost, use it as a vibrant topping for grilled fish or roasted vegetables, mix it into scrambled eggs, or even dollop it onto warm bruschetta. It’s particularly delicious when incorporated into a hearty dish like Creamy Sun-Dried Tomato Pesto and Sausage Pasta.

Is this creamy chicken recipe suitable for meal prepping?

Absolutely! This Creamy Sun-Dried Tomato Pesto Chicken is an excellent choice for meal prep. You can prepare a larger batch on the weekend and easily divide it into individual portions. These can then be stored for quick, delicious, and homemade lunches or dinners throughout your busy week. Simply reheat in the microwave or on the stovetop until thoroughly warmed through.

Can I make this recipe dairy-free?

Achieving the “creamy” aspect without dairy requires some substitutions. You can replace the heavy cream with a plant-based alternative such as full-fat coconut milk (be aware it might impart a subtle coconut flavor) or a good quality dairy-free cream. For the Parmesan cheese in both the pesto and the sauce, use a reputable dairy-free Parmesan substitute. Always double-check all other ingredients to ensure they are dairy-free.

What are the best side dishes to serve with this Creamy Sun-Dried Tomato Pesto Chicken?

This rich and flavorful chicken dish pairs wonderfully with a variety of simple sides. Excellent choices include fluffy rice (such as basmati or jasmine), creamy mashed potatoes, crispy roasted potatoes, steamed green beans, sautéed asparagus, or a fresh, crisp garden salad. A side of crusty bread is also perfect for soaking up every last bit of the delicious creamy sauce.

Other Delicious One-Pan Dinners to Consider Trying

If you’ve fallen in love with the convenience and incredible flavors of this one-pan meal, you’ll be thrilled to discover more fantastic single-pan recipes that simplify your cooking without compromising on taste:

• One Pan Blackened Chicken Alfredo
• One Pan Creamy Pesto Chicken
• One Pan Tuscan Chicken Thighs
• One Skillet Crispy Tuscan Chicken Thighs with Creamy Orzo Pasta

Recipe: Creamy Sun-Dried Tomato Pesto Chicken (One Pan)

Creamy Sun-Dried Tomato Pesto Chicken (One Pan)

Author: Sarah Thomas-Drawbaugh

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Discover the joy of a quick and satisfying one-pan dinner with this Creamy Sun-Dried Tomato Pesto Chicken. Featuring tender chicken breasts enveloped in a rich, savory sauce infused with vibrant homemade sun-dried tomato pesto, it’s a flavor-packed meal that comes together effortlessly, perfect for any busy weeknight occasion.

Equipment

• 1 large nonstick sauté pan
• Food processor or mini chopper
• Meat thermometer (optional, but highly recommended for accuracy)

Ingredients

For the Sun-Dried Tomato Pesto

• ⅓ cup sun-dried tomatoes, thoroughly drained of any packing oil or liquid
• ¼ cup pine nuts, lightly toasted in a dry skillet and allowed to cool
• ¼ cup freshly grated Parmesan cheese (avoid pre-grated for best flavor and texture)
• ½ cup fresh basil leaves, carefully picked from stems
• 2 teaspoons fresh squeezed lemon juice (from about half a lemon)
• 2 tablespoons extra virgin olive oil, high quality recommended
• 1 large clove garlic, peeled and left whole
• Pinch of kosher salt (approximately ¼ teaspoon), adjust to taste
• Few turns of freshly cracked black pepper, adjust to taste

For the Creamy Sun-Dried Tomato Pesto Chicken (One Pan)

• 1 lb. boneless, skinless chicken breasts, carefully butterflied into 4 thin cutlets
• 1-2 tablespoons avocado oil (or another cooking oil with a high smoke point)
• ½ cup yellow onion, finely diced
• 2 cloves garlic, freshly minced
• 1.5 tablespoons tomato paste
• 2 tablespoons homemade sun-dried tomato pesto (prepared from the recipe above)
• ¾ cup low sodium chicken broth
• ¾ – 1 cup heavy cream (use 1 cup for a richer sauce, or half-and-half for a lighter version)
• 1.5 – 2 tablespoons freshly grated Parmesan cheese
• Pinch of red pepper flakes, optional (for a subtle heat)
• Kosher salt and freshly cracked black pepper, to taste (for seasoning chicken and sauce)

Instructions

1. Toast Pine Nuts & Prepare Pesto Ingredients: Heat a small, dry nonstick skillet over medium heat. Add the pine nuts and toast for 2-3 minutes, stirring constantly, until they are lightly golden and fragrant. Remove immediately and let cool completely. In a food processor or mini chopper, combine the drained sun-dried tomatoes, fresh basil leaves (stems removed), toasted pine nuts, grated Parmesan cheese, fresh lemon juice, olive oil, whole garlic clove, kosher salt, and cracked black pepper.
2. Blend the Pesto: Pulse the mixture until all ingredients are well combined and form a textured pesto. Avoid over-processing to maintain a slightly rustic consistency. Set aside.
3. Prepare and Season Chicken: Butterfly each chicken breast horizontally into two thin cutlets, creating four pieces in total. Season both sides of each cutlet generously with kosher salt and freshly cracked black pepper.
4. Sear the Chicken: Heat 1-2 tablespoons of avocado oil in a large nonstick sauté pan over medium-high heat until the oil is shimmering. Add the seasoned chicken cutlets to the pan (cook in batches if necessary to avoid overcrowding). Sear for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove the cooked chicken from the pan and place it on a plate, tented loosely with foil to keep warm.
5. Sauté Aromatics: In the same pan, reduce the heat to medium. Add the diced onions and minced garlic. Sauté for 3-5 minutes, stirring, until the onions are soft and translucent, and the garlic is fragrant.
6. Caramelize Tomato Paste & Pesto: Stir in the tomato paste and 2 tablespoons of your homemade sun-dried tomato pesto. Cook for another 1-2 minutes, stirring constantly, allowing the tomato paste to caramelize and deepen in flavor.
7. Deglaze the Pan: Pour in the ¾ cup of low sodium chicken broth. Immediately use a wooden spoon or spatula to scrape up all the flavorful browned bits (fond) from the bottom of the pan, incorporating them into the sauce. Bring the mixture to a gentle simmer.
8. Create the Creamy Sauce: Reduce the heat to medium-low. Stir in the heavy cream (or half-and-half). Allow it to gently simmer for about a minute, then stir in the grated Parmesan cheese until it is fully melted and the sauce thickens to your desired creamy consistency. Taste the sauce and adjust seasonings (salt, pepper, red pepper flakes) as needed.
9. Combine Chicken and Sauce: Gently nestle the cooked chicken cutlets back into the pan with the creamy sauce, along with any juices that have accumulated on the resting plate. Spoon the sauce over the chicken to coat each piece beautifully.
10. Serve: Serve your Creamy Sun-Dried Tomato Pesto Chicken immediately while hot. Garnish with fresh basil or additional Parmesan if desired, and enjoy this incredibly flavorful one-pan meal with your chosen side dishes.

Notes

Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm gently in the microwave or on the stovetop until heated through. If the sauce has thickened too much, add a splash of chicken broth or extra cream to restore its desired consistency.

Nutrition

(Nutritional values are estimates and may vary based on specific ingredients, portion sizes, and preparation methods.)

• Serving Size: 1 serving (approximately 1 chicken cutlet with 1/4 of the sauce)
• Calories: 323 kcal
• Carbohydrates: 6g
• Protein: 28g
• Fat: 21g
• Saturated Fat: 11g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Trans Fat: 0.01g
• Cholesterol: 125mg
• Sodium: 304mg
• Potassium: 598mg
• Fiber: 1g
• Sugar: 4g
• Vitamin A: 845 IU
• Vitamin C: 5mg
• Calcium: 76mg
• Iron: 1mg

Course: Main Course

Cuisine: American

Calories: 323

Author: Sarah Thomas-Drawbaugh