NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Cherry tomatoes

2 cloves Garlic

1 tbsp Balsamic vinegar

0.25 cup Fresh basil

1 medium Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt, black pepper, and dried oregano.

• 2

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

• 3

  Place the chicken in the pan and sear for 6 to 8 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest on a cutting board.

• 5

  Slice the zucchini into rounds and add them to the hot skillet, sautéing for 3 to 4 minutes until tender-crisp, then remove from the pan.

• 6

  Add the cherry tomatoes and minced garlic to the skillet, stirring frequently for 5 minutes until the tomatoes begin to blister and release their juices.

• 7

  Deglaze the pan with balsamic vinegar, scraping up any browned bits, and simmer for 1 minute until the sauce thickens slightly.

• 8

  Slice the chicken and serve it over the sautéed zucchini, topped generously with the burst tomato sauce and fresh basil.