Creamy Sun-Dried Tomato Zucchini with Chicken and Lentils

If you ever find yourself getting sick of regular tomato sauce, it’s always a good option to cook with sun-dried tomatoes instead. They still contain all the nutrients of regular tomatoes, but they have a more potent taste than regular tomatoes, in the best way possible, of course. For this recipe, it’s best to use sun-dried tomatoes from the jar, as they contain a flavorful oil that can enhance the sauce. However, if you don’t have jarred tomatoes, you can just add regular olive oil, and you can also season the sauce with any additional spices such as oregano or basil that would typically come in a sun-dried tomato jar.

Serves 2

1 free-range boneless, skinless chicken breast

3 medium zucchini

51⁄2 tablespoons extra-virgin olive oil, divided

6 tablespoons sun-dried tomatoes

2 cloves garlic

1⁄4 cup Greek yogurt

3 teaspoons white wine vinegar

1⁄2 cup cooked lentils

1. Preheat oven to 350°F. Place chicken on a baking sheet and bake for 30 minutes. When chicken is finished baking and has cooled, cut into small pieces, either strips or cubes, for the pasta.
2. Cut zucchini in half crosswise and slice off both ends from each zucchini. Spiralize using a small-noodle blade. Heat 11⁄2 tablespoons olive oil in a large pan on medium-low heat. Add zucchini noodles and cook for 3–4 minutes. Remove from heat.
3. To make sun-dried tomato sauce, add sun-dried tomatoes, garlic, 4 tablespoons olive oil (or oil from sun-dried-tomato jar), Greek yogurt, and white wine vinegar to a blender or food processor and blend until smooth. Add sauce to noodle pan on low heat, mixing in noodles with sauce to warm. Add lentils and chicken and serve warm.