Chicken Tomato Skillet

Written By Judy Doherty, MPS, PCII
Chicken Tomato Skillet

Chicken Tomato Skillet

Yield 4
Author Judy Doherty

Ingredients

  • 1 pound boneless, skinless chicken breasts, sliced in half
  • pinch each: salt, black pepper, paprika
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1/2 cup diced bell pepper
  • 1 tablespoon fresh basil leaves sliced
  • 3 cups reduced-sodium tomato sauce
  • 2 cups halved cherry tomatoes

Instructions

  1. Using a cast iron skillet, saute olive oil, garlic, onion, and peppers for 2-3 minutes on medium heat.
  2. Sprinkle salt, pepper, and paprika on the chicken. Add the chicken to the skillet. Cover and cook briefly for a few minutes. Turn the chicken over when brown.
  3. Add the tomato sauce and cherry tomatoes. Bring the sauce to a boil. Place the chicken in a 375 degree (F) oven and bake for 15 minutes or until the chicken is done.

Nutrition Facts

Calories

231.6

Fat

7.14 g

Sat. Fat

1.22 g

Carbs

15.92 g

Fiber

3.96 g

Net carbs

11.96 g

Sugar

9.78 g

Protein

27.47 g

Sodium

1012.48 mg

Cholesterol

72.58 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Created using The Recipes Generator
Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Previous

Chicken Pho
Next

Shrimp Kabob