Chicken and Brussels Sprouts in Sun-Dried Tomatoes

Makes 6 servings | Gluten free and dairy free

Step 1

8 oz sun-dried tomatoes in olive oil, sliced
1 ½ tsp salt
2 tsp dried basil
½ c. chicken broth


Step 2

2 lbs boneless, skinless chicken thights or breasts
2 c. Brussels sprouts, halved
2 c. cauliflower, cut into bite-size pieces
2 c. broccoli, cut into bite-size pieces



  1. Preheat oven to 350.
  2. Mix ingredients from step 1 in a small bowl.
  3. Combine chicken and vegetables in a 13x9" baking dish. Pour tomato mixture over the chicken and vegetables.
  4. Toss to coat.
  5. Bake for 45-50 minutes.

This dish can also be made on the grill, just omit the chicken broth.

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