Chicken with Tomato and Rosemary Sauce
This quick chicken dish has only a handful of ingredients and comes together in less than 30 minutes. It's perfect for a midweek meal when you're short on time and energy. I usually keep a packet of rosemary in the freezer for this recipe. Just take a couple of sprigs out of the freezer and drop them into the skillet.
4 chicken breasts (boneless, skinless)
3 cloves garlic, crushed
1 large can (796 ml) whole or diced tomatoes
2 large sprigs fresh rosemary
1/2 teaspoon sea salt, or to taste
Fresh ground black pepper, to taste
Optional: add a splash of white wine if you have it
Heat a large skillet over medium-high heat, add chicken, garlic, tomatoes, rosemary, salt and pepper (and wine if you're using it). Bring to a simmer and reduce heat to medium.
Using a fork or the back of a wooden spoon gently break up tomatoes if using whole canned tomatoes.
Continue to cook until chicken is cooked through, about 20 minutes.
Serving suggestions - serve with brown rice, quinoa or roasted vegetables.
Use cherry tomatoes instead of canned tomatoes if you have them. Substitute 2 packets cherry tomatoes for the can of whole tomatoes.
Looking for personalized healthy eating advice? To learn more about Michelle's range of nutrition services, or to book an appointment click here.
All photos and recipes by Michelle Gelok, RD