Chicken Pomodoro

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 lbs chicken breast cutlets (or thinly sliced chicken breasts)

1 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1 tbsp olive oil

1 onion (minced)

4 cloves garlic (pressed)

16 oz grape tomatoes (halved)

1/2 cup chicken broth

1/4 cup chopped fresh basil (plus more for garnish)

2 tbsp chopped fresh oregano

1/2 tsp sugar

salt and pepper (to taste)

Directions

Heat the skillet and oil over medium high heat. Once hot, season the chicken with salt, pepper and garlic powder, and cook about 2 minutes on each side to brown. Remove from skillet and set aside. (Chicken will finish cooking later.

Reduce the heat to medium. Pour the remaining oil in the skillet and add the onion and garlic. Cook for about 5 minutes stirring to scrape the chicken bits from the bottom, and cook until they start to become clear and caramelized.

Add the tomatoes, broth, basil and oregano to the skillet and simmer for about 5 minutes, stirring regularly.

Stir in the sugar, salt and pepper, and then nestle the chicken in the sauce, cover and simmer about 5-8 more minutes or until the chicken is cooked through (165˚F internal temp.)

Nutrition

• Calories: 369 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: 145 mg
• Sodium: 670 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 50 g