This recipe is a great selection for the busy mid-week evening.  It took no more than 30 minutes to prepare and cook combined.

*This recipe is perfect on top of Lemon Caper Spinach.


1-1.5 lbs of boneless chicken breasts, sliced into strips or cubes
1 TBS of oil (preferably coconut due to high heat, olive oil second choice)
1-2 tsp minced garlic
1 pint of plum or cherry tomatoes, halved
1 TBS of honey
1.5 tsp of balsamic vinegar
1/4 tsp of dried ground thyme (1 tsp minced fresh)
Salt and pepper to taste


  1. Preheat oven to 425
  2. Heat oil and garlic in large oven proof skillet over medium-high heat, add chicken, sprinkle with salt and pepper.
  3. Brown chicken in skillet for 2-3 minutes on each side.
  4. While chicken is cooking combine remaining ingredients in a bowl.
  5. Pour tomato mixture over chicken and transfer skillet to oven.
  6. Bake 12-15 minutes until chicken is cooked through and tomatoes are tender.

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