Sun-dried tomatoes lend their tangy sweetness to this braised chicken dish, where tender golden-seared thighs soak up a fragrant white wine and herb-laced tomato sauce. It’s served over a creamy cannellini bean and spinach purée, then finished with a sharp crumble of feta cheese. Consider your carb craving curbed, and full flavor in effect.
Nutritional facts
Protein
40g
Carbs
52g
Calories
620kcal
Fat
27g
Ingredients
Chicken Thigh, Sun Dried Tomatoes, Extra Virgin Olive Oil, Rosemary, Spinach, Black Pepper, Garlic, Canned Tomato, Artichoke Hearts, Oregano, Onion, Feta Cheese, Kosher Salt, Canned Cannelini Beans, Thyme, Lemon Juice, White Wine, Italian Parsley
Contains milk.
Reviews
3.1
Based on 370 reviews
Laura · 08/28/25
Rachel · 08/26/25
The side was a bit soupy but tasted good. I expected whole cannellini beans.
Lisa · 08/25/25
Adrian · 08/22/25
Probably the grossest meal I’ve ever had. All of the textures were just “mush.” Why puree the beans into the spinach? I like beans and I like spinach, but the consistency just reminded me of my son’s baby food. The beans and spinach should have been separate to retain their natural flavors. Everything was bland as hell.
Brittany · 06/19/25
Denise · 06/09/25
Steven · 06/09/25
Lisa · 06/08/25
Bonnie · 06/07/25
Cream of spinach spills out during transit
Manish · 06/06/25
ok
Pia · 06/05/25
I liked the chicken not the spinach puree
Helen · 06/05/25
The chicken portion was excellent, but the pureed spinach just wasn't it. The texture is unpleasantly gritty and the flavor was remniscent of playdough.
Amber · 06/05/25
The spinach puree tasted terrible and nothing like spinach. I threw it away and it was wasted. There were also no beans.
Aubrey · 06/04/25
Zesty, yummy, delicious! I took the sun-dried chicken with a forkful of the more mellow bean and spinach purée. A very tasty combination.
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.
