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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Chicken Breast with Tomatoes and Garlic

Updated: Apr 14, 2021

Ingredients Chicken Breasts:

  • 2-3 lbs chicken breast ~4 large, boneless & skinless

  • 1/2 tsp dried oregano

  • 1/2 tsp salt

  • Ground black pepper to taste

  • Avocado oil


  • 3 lbs ripe tomatoes 4 large, 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


  • Cut chicken breasts into tenders.

  • Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss around to coat evenly.

  • Slice tomatoes and chop garlic.

  • Preheat large ceramic non-stick skillet 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.

  • 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).

  • 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 aren’t juicy enough, add a splash of water).

  • 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 and sprinkle with fresh basil or parsley.

  • Serve warm with whole wheat spaghetti, quinoa, brown rice or buckwheat.

Store: Refrigerate in an airtight container for up to 3 days.


Calories: 163kcal | Carbohydrates: 7g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 358mg | Potassium: 830mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1451IU | Vitamin C: 25mg | Calcium: 26mg | Iron: 1mg

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