Italian Chicken and Tomato Skillet

Italian · 40 min · Chicken · gluten-free, keto, low-carb, high-protein

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Ingredients

• 4 pieces (about 1.5 lbs) boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cups cherry tomatoes
• 3 cloves garlic cloves
• 1/4 cup fresh basil leaves
• to taste salt
• to taste black pepper
• 1/2 cup shredded mozzarella cheese (optional)

Method

1. Pat the chicken breasts dry and season with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, add the remaining olive oil. Add minced garlic and cook for 30 seconds until fragrant.
4. Add cherry tomatoes to the skillet and cook for 5-7 minutes until they start to burst and release juices.
5. Chop the cooked chicken into strips and return to the skillet. Stir to combine with tomatoes and garlic.
6. Tear fresh basil leaves and add to the skillet; cook for another 2 minutes.
7. Optionally, sprinkle shredded mozzarella on top and cover for 2 minutes until melted.
8. Serve hot, garnished with additional basil if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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