NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tsp extra virgin olive oil

1 cup cherry tomatoes

2 cloves garlic

1 tbsp balsamic vinegar

0.25 cup fresh basil leaves

0.25 cup cooked quinoa

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a medium stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

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

• 5

  In the same skillet, add the whole cherry tomatoes and smashed garlic cloves, tossing them in the residual juices and oil.

• 6

  Cook the tomatoes for 3-4 minutes, stirring occasionally, until the skins begin to blister and burst.

• 7

  Pour in the balsamic vinegar to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

• 8

  Stir in the fresh basil leaves until just wilted and remove the pan from the heat.

• 9

  Slice the chicken and serve it over the warm cooked quinoa, topping it generously with the burst tomatoes and balsamic pan sauce.