Sometimes we get sick of the same old chicken recipes. So I decided to mix things up by just working with what I had in the refrigerator. I had cherry tomatoes, some garlic and shallots. And my basil plant is still thriving. Perfect…
- 1 pound of thinly sliced chicken breasts
- 1 medium-sized pack of cherry tomatoes
- 2 shallots, chopped
- 2 garlic cloves, chopped
- Olive oil
- 4 leaves of basil
- Crushed red pepper
- 1/2 lemon
Preheat oven to 350 degrees F.
Wash and dry the chicken thoroughly.
Cover the tomatoes with salt & pepper, then roast in the oven for about 10 minutes until wrinkly and soft. They will turn a little golden and crinkle. Be careful not to overcook.
While the tomatoes are roasting, sauté the chopped garlic and shallots in a non-stick pan (and about a teaspoon of red pepper flakes if you so desire) in about 1 tablespoon of olive oil until light brown. Then add in the chicken and drizzle with a little more olive oil (another tablespoon), then salt & pepper. Squeeze in the half of lemon. Cook for about 3-4 minutes, then flip over.
Season the other sides with salt & pepper. Then, sprinkle in the chopped basil leaves and let cook for another 4 minutes. Check that the chicken has cooked all the way through by cutting into the thickest piece. Make sure that the inside is not pink. If it’s still pink, let cook for another 2 minutes or so. If not, it’s good! You don’t want to dry it out.
Add in the roasted tomatoes and serve.
Enjoy this healthy meal any night of the week!