Quick and healthy chicken with fresh tomatoes that are in their prime ripeness end of August – beginning of September, and that I can’t stop buying during my farmers market haul every week. So juicy, sweet and tender local tomatoes are nothing like supermarket’s “cardboard” tomatoes we are about to experience, so hurry up and eat them while you can. If you need help with eating tomatoes (half of mine disappear as slices sprinkled with salt), check out my tomato and red onion salad, lettuce tomato cucumber salad and tomato feta pasta salad. This week I bought a 10 lbs box and made rice stuffed tomatoes with enchilada sauce.
This chicken breast with tomatoes, garlic and dried oregano came out super juicy because thin tenders are quickly seared and combined with fresh tomato sauce. So-so quick and delicious. In best Ukrainian tradition, I served chicken with buckwheat (love buckwheat!), but you can use more familiar whole wheat spaghetti, quinoa or brown rice. And introduce yourself to buckwheat next => buckwheat soup, buckwheat stir fry.
How to Make Chicken Breast with Tomatoes and Garlic
Cut chicken breasts into tenders, season with dried oregano, salt and pepper; gently toss around to coat right on the cutting board. Save the bowls.
My tip on peeling garlic cloves quickly is to smash it with flat side of a knife first, then peel and mince. Easy-peasy, no need for plastically jarred minced garlic. I seriously question its freshness, flavour and country of origin.
Cut tomatoes into half moon shape slices. Look for any kind of ripe and juicy tomatoes – I used beefsteak. In winter, tomatoes on the vine would be the best choice.
Sear seasoned chicken on one side until its edges turn white.
Flip and cook until golden brown.
Then you want to sauté garlic and oregano for a bit to help release their flavours. There should be some drippings and oil left in the skillet from cooking chicken – utilize them to add more flavour to our chicken breast with tomatoes.
And last but not least, spread tomatoes on top of garlic and spices. They will start releasing their juices while cooking making the most delicious fresh tomato sauce, leaving canned one in your pantry for cold winter nights.
That’s it. Enjoy!
Chicken Breast with Tomatoes and Garlic
Chicken Breast with Tomatoes is 30 minute healthy dinner recipe with quickly seared chicken tenders, then sautéed with fresh tomatoes, garlic and oregano.
- Prep Time: 8 minutes
- Cook Time: 16 minutes
- Total Time: 24 minutes
- Yield: 8 servings
- 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
- 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.
Store: Refrigerate in an airtight container for up to 3 days.
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