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.
Serves 4
Ingredients
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
Directions
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.
Recipe tips
Use cherry tomatoes instead of canned tomatoes if you have them. Substitute 2 packets cherry tomatoes for the can of whole tomatoes.
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All photos and recipes by Michelle Gelok, RD