- 14 ounces chicken breasts (6 pieces, 3.5 oz each)
- 3 tablespoons chicken broth, for sauteing the chicken in
- 2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper, freshly ground, plus more to taste
- 1 teaspoon of onion powder
- 3 garlic cloves, finely chopped
- 1 1⁄2 cups chicken broth
- 1 - 14 ounce can diced tomatoes with juice
- 1 1⁄2 teaspoons oregano leaves, dried
- 1⁄8 - 1⁄4 cup basil leaves, coarsely chopped
Makes 4 servings of protein and 4 servings of vegetables.
- In a large heavy sauté pan, heat the 3 tablespoons of chicken broth over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Add more broth to de-glaze the pan, if necessary.
- Add onion powder and garlic to the same pan and sauté over medium heat until the garlic is tender about 5 minutes.
- Season with salt and pepper. Add the remaining broth and simmer until reduced by half, about 3 minutes.
- Add the tomatoes with their juice, oregano and about half of the basil. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over low-medium heat until the chicken is just cooked through.
- Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes.
- Spoon the sauce over the chicken, then sprinkle with the remaining basil and serve.
I got this recipe from the internet and adjusted it accordingly.
Don't forget, you can add a small romaine salad to this meal and kale to your tomato mixture if you want a bigger meal.