Submitted by: Isabel De Los Rios
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 2
Flavorful, one-dish meal that's easy to double or triple.
1 c. roasted red pepper
1/2 c. fresh basil
1/2 lbs. chicken breast
sea salt & black pepper to taste
1 tbsp. coconut oil
1/2 sml. white onion
3 clove garlic
1 c. cherry tomato
Season chicken with sea salt and pepper.
Heat coconut oil in a skillet over medium-high heat. Add chicken to the skillet, and cook for 4-5 minutes on each side. When chicken is cooked through, move it to a plate and set aside.
Add diced onions to the skillet, and saute for about 3 minutes. Add minced garlic and halved cherry tomatoes to the skillet, and saute for 4-5 minutes, until the tomatoes begin to break down. Add diced roasted red peppers and half of the chopped basil, and saute for another minute. Add the chicken back to the skillet, sprinkle with remaining basil, and let cook for another minute or two before serving.
*This recipe makes two servings. Eat half for dinner, and save the rest for tomorrow's lunch.
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