• 1.5 – 2 lbs of chicken breast
  • 2 pts of cherry tomatoes (halved)
  • 1 tsp minced garlic
  • 1 -2 TBS olive oil
  • ¼ cup of shredded basil OR 1 onion caramelized first (I substituted this once when I accidentally used all the basil in another recipe)
  • 2-3   TBS of balsamic vinegar


  • Pound chicken breasts with a meat mallet between two pieces of plastic wrap and cut into 1 inch pieces.
  • Spray skillet lightly with olive oil, add chicken, stirring occasionally until cooked through.
  • In a separate skillet, add the olive oil, garlic and tomatoes, stirring occasionally until tomatoes begin to wrinkle.
  • Add tomato mixture, basil (or caramelized onions) and balsamic vinegar  to the chicken skillet and cook for another 2-3 minutes.

*Serve over wilted greens, pasta, brown rice, or cous cous, etc.

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