A one-pan chicken dinner full of fresh produce and flavorful herbs and spices--ready in just 30 minutes!
Cut each chicken breast in half (butterfly-style) so that you end up with 4 thin pieces. Season both sides of each breast piece with sea salt and black pepper.
Heat olive oil in a large skillet over medium high flame. Saute chicken breasts until cooked through (about 6 minutes on each side). Turn down heat to medium and remove chicken breasts from pan. As the chicken cooks, you can cut up your vegetables as indicated in the ingredient list.
Add butter to skillet and allow to melt then add tomatoes, garlic, onion, crushed red pepper, lemon juice, and a bit more salt and pepper. Stir all ingredients well then return heat to medium high. Cook for about 8 minutes or until tomatoes start to break down and onions are translucent. Turn off heat.
Sprinkle in basil then return chicken to pan and stir. Serve hot.
This is tomato basil chicken is good over pasta, veggies, veggie noodles or alongside a salad.