• Michelle Gelok, RD

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.


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

Michelle Gelok

Registered Dietitian and Nutritionist

Practicing online at Well.ca and the Orthopaedic Sport Institute in Collingwood

500 Ontario St, Collingwood ON 

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