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
- 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:
- 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.
- 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.
- 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).
- 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.
Source: I Food Real
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