About recipe

In about 30 minutes, and with just eight ingredients, you can prepare a delicious meal. This chicken in tomato recipe is simple to make and highly customizable! You can serve it with your choice of grain or side and the whole family will be satisfied.

Ingredients (serves 4)

For the Chicken:

2 large chicken breasts, boneless, skinless
1/4 tsp dried oregano
1/4 tsp salt
Ground black pepper to taste
Olive oil

For the Sauce:

2 large ripe tomatoes, cut into half-moon shapes
3 garlic cloves, minced
1/4 tsp dried oregano
1/4 tsp of salt
Ground black pepper to taste
Basil or parsley finely chopped, to taste

Preparation

1. Cut chicken breasts into tenders. Sprinkle with
   1/4 tsp oregano, 1/4 tsp salt, and pepper to
   taste. Gently toss to coat evenly.
2. Slice tomatoes and mince the garlic.
3.  Preheat a large skillet over medium heat and add
   a splash of oil to coat the pan. Add chicken and
   cook for 5 minutes or until golden brown on
   each side and cooked through (a thermometer
   should read 165 degrees F). Transfer to a dish.
4. Reduce heat to low, add garlic and 1/4 tsp
   oregano. Cook for 1 minute, stirring frequently
   (add a bit of oil if none remain from the previous
   step).
5. Layer tomatoes on top, sprinkle with 1/4 tsp of
   salt, and pepper to taste. Turn up the heat to
   medium and cook tomatoes for about 5
   minutes, gently tossing them around (if
   tomatoes aren’t juicy enough, add a splash of
   water).
6. When tomatoes have released their juices and
   turned into fresh tomato sauce, turn off the
   heat and return the chicken back to the skillet.
7. Gently tuck in between tomatoes and sprinkle
   with fresh basil or parsley.
8. Serve warm with whole wheat spaghetti, quinoa,
   brown rice or buckwheat.