This meal makes the PERFECT weekly meal prep because its just as good reheated as it is the first night. Its bursting with flavor and packed with protein. Delicious over zoodles or cauliflower rice or all on its own! Try it out, you won’t regret it.
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- 4 boneless skinless chicken breasts (about 4oz each)
- himalayan sea salt and pepper to taste
- 1/2 tsp garlic powder
- 4 tsp butter divided
- 4 tsp avocado oil divided
- 2 cups grape tomatoes halved
- 1/4 cup fresh basil shredded
- 6 large cloves garlic minced (1 1/2 TBSP if using pre-minced)
Ingredients
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- Lightly pound chicken breasts until they are all 3/4-1 inch. Season with salt, pepper and garlic powder.
- Heat 2 teaspoons of oil and 2 teaspoons of butter in a nonstick pan over medium-high heat. Fry breasts on both sides until golden browned and completely cooked through (about 5-6 minutes per side, depending on the thickness of your fillets). Once cooked, transfer to a plate and tent with foil to keep warm.
- Reduce the heat to low and add the other 2tsp of butter and 2tsp of oil to the pan. Add in tomatoes, garlic, and a sprinkle of sea salt (this will help the tomatoes break down) Cover the pan and cook for 7-10 minutes, or until the tomatoes soften. Turn off the heat and stir in the basil.
- Season with any extra salt and pepper, if needed. Add the chicken back into the pan, and spoon the pan juices and tomato/garlic mixture all over the chicken!
1 serving = 1 chicken breast and 1/4 of the tomatoes. Each serving contains 1 protein, 1 vegetable, and 2 servings healthy fat.
**PRO TIP: for extra flavor and an extra serving of veggies, serve this dish with a salad, or over seasoned cauliflower rice, spaghetti squash, or zoodles!
You can also serve with balsamic glaze for extra flavor! If you choose to use store bought, be sure there is no sugar or off-plan foods on the ingredient list. >>We recommend making your own by bringing 1/2 cup balsamic vinegar to a simmer over low heat until thickened.
