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Sun-dried tomatoes concentrate the fruit's fructose, which a low fructose diet limits; the small amount used here (about one and a half tablespoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sun-dried tomato, please tap it and change its rating to Red.
Season the chicken pieces with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
Add the chicken in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C), about 5–6 minutes. Transfer the chicken to a plate and set aside.
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