Italian Chicken and Tomato Skillet
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 40 min · Chicken · gluten-free, keto, low-carb, high-protein
330 cal
30g protein
12g carbs
18g fat
per serving · estimated
Ingredients
- 4 pieces (about 1.5 lbs) boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 cup cherry tomatoes
- 2 cloves garlic cloves
- 1/4 cup fresh basil leaves
- to taste salt
- to taste black pepper
- 1/2 cup shredded mozzarella cheese (optional)
Method (tap to check — screen stays awake)
- Pat the chicken breasts dry and season with salt and black pepper.
- 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.
- In the same skillet, add the remaining olive oil. Add minced garlic and cook for 30 seconds until fragrant.
- Add cherry tomatoes to the skillet and cook for 5-7 minutes until they start to burst and release juices.
- Chop the cooked chicken into strips and return to the skillet. Stir to combine with tomatoes and garlic.
- Tear fresh basil leaves and add to the skillet; cook for another 2 minutes.
- Optionally, sprinkle shredded mozzarella on top and cover for 2 minutes until melted.
- 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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