Chicken Breast With Basil & Tomatoes

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Happy Sunday Too Good Family,

Today we are sharing a recipe that is hearty but fresh! We are in the middle of summer & autumn, where sometimes you get 80 degree days while other days you get 60 degree weather! During this transition to fall we love to make meals that taste fresh! Today we are sharing a delicious chicken breast with tomatoes and basil!

We hope you make this recipe!


Chicken Breasts:

  • 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


  • 4 large (3 lbs) ripe tomatoes, cut into half moon shapes

  • 5 garlic cloves, minced

  • 1/2 tsp dried oregano

  • 1/4 tsp salt

  • Ground black pepper, to taste

  • Basil or parsley, finely chopped

Steps to yumminess

  1. Cut chicken breasts into tenders โ€“ 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.

  2. Preheat large ceramic non-stick skillet (I used 13โ€) 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.

  3. 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 arenโ€™t juicy enough, add a splash of water).

  4. 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.

RecipesJanae Brysonchicken, dinner