Creamy chicken cooked in sun-dried tomato & balsamic sauce

30 Min
very easy
4 People
Rating starstarstarstarstar
Chicken breast, courgettes and broccolini cooked in a delicious creamy balsamic, sun-dried tomato and oregano sauce. Served over nutty brown rice.

1. Place rice in a saucepan and cover with plenty of water. Bring to the boil and simmer for 20 minutes, or until tender. Drain and rinse (see notes).

2. Heat a large frypan with 1 tbsp oil over high heat. Add chicken and cook for 3 minutes on each side, or until golden and nearly cooked through. Remove from pan and set aside, reserve pan.

3. Chop and add sun dried tomatoes to reserved pan along with crushed garlic, 2 tsp dried oregano and crumbled stock cube. Cook for 2-3 minutes over medium-low heat, or until fragrant.

4. Stir in sour cream, 1 cup water and 1 1/2 tbsp balsamic vinegar. Whisk until combined and season with salt and pepper.

5. Thinly slice courgettes and trim broccolini. Add to pan along with chicken. Simmer, covered, for 5 minutes, or until chicken is cooked through.

6. Halve cherry tomatoes and scatter on top of chicken. Serve over rice and spoon over sauce to taste.

Be sure to rinse brown rice thoroughly once cooked for grains to separate and to improve the texture.

Grate courgettes to ‘hide’ from the kids.
brown rice 300g

sliced chicken breast fillet 600g

sun dried tomatoes 1/3 jar
garlic 2 cloves

sour cream 150g

courgettes 2
broccolini 1 bunch
cherry tomatoes 1 punnet

from your pantry:
oil (for cooking), salt, pepper, chicken stock cube (1), balsamic vinegar, dried oregano