NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup cherry tomatoes

2 cloves garlic

0.5 cup cooked quinoa

1 tbsp fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest for 5 minutes.

• 5

  Add the cherry tomatoes to the same skillet over medium heat and cook for 3 to 4 minutes, stirring occasionally, until they begin to blister and burst.

• 6

  Add the minced garlic to the tomatoes and sauté for 1 minute until fragrant, then stir in the balsamic vinegar to deglaze the pan.

• 7

  Place the cooked quinoa on a serving plate and top with the rested chicken breast.

• 8

  Spoon the burst tomato mixture and its juices over the chicken and garnish with fresh basil.