Chicken Breast with Tomatoes and Garlic

Chicken Breast with Tomatoes and Garlic

Quick and healthy chicken with fresh tomatoes that are in their prime ripeness end of August – beginning of September, and that I can’t stop buying during my farmers market haul every week. So juicy, sweet and tender local tomatoes are nothing like supermarket’s “cardboard” tomatoes we are about to experience, so hurry up and eat them while you can. If you need help with eating tomatoes (half of mine disappear as slices sprinkled with salt), check out my tomato and red onion salad, lettuce tomato cucumber salad and tomato feta pasta salad. This week I bought a 10 lbs box and made rice stuffed tomatoes with enchilada sauce.

This chicken breast with tomatoes, garlic and dried oregano came out super juicy because thin tenders are quickly seared and combined with fresh tomato sauce. So-so quick and delicious. In best Ukrainian tradition, I served chicken with buckwheat (love buckwheat!), but you can use more familiar whole wheat spaghetti, quinoa or brown rice. And introduce yourself to buckwheat next => buckwheat soup, buckwheat stir fry.

Chicken Breast with Tomatoes is 30 minute healthy dinner recipe with quickly seared chicken tenders, then sautéed with fresh tomatoes, garlic and oregano.

Ingredients

Chicken Breasts:

• 4 large (2-3 lbs) chicken breasts, boneless & skinless
• 1/2 tsp dried oregano
• 1/2 tsp salt
• Ground black pepper, to taste
• Avocado oil

Sauce:

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

Instructions

1. Cut chicken breasts into tenders – thin long strips. Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss around the cutting board to coat evenly. Slice tomatoes and chop garlic.
2. Preheat large ceramic non-stick skillet (I used 13”) on medium heat and swirl a bit of oil to coat. Add half of chicken and cook for 5 minutes or until golden brown on each side. Transfer to a dish and cook remaining chicken this way, transferring to same dish.
3. Reduce heat to low, add garlic and 1/2 tsp oregano, cook for 1 minute, stirring frequently (add a bit of oil if there was none left from cooking chicken but there should be). Layer tomatoes on top, sprinkle with 1/4 tsp 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).
4. When tomatoes have released their juices and turned into fresh tomato sauce, turn off the heat and return chicken back to skillet. Gently tuck it in between tomatoes, sprinkle with fresh basil or parsley, and serve warm with whole wheat spaghetti, quinoa, brown rice or buckwheat.

Recipe Source:ifoodreal.com