Ingredients
- 6 (5-ounce) skinless, boneless chicken breasts
- 1 tsp salt
- ¾ tsp black pepper
- 1 Tbsp olive oil
- 2 pints cherry tomatoes
- 3 large garlic cloves, finely chopped
- 3 Tbsp cider vinegar
- 2 Tbsp water
- 2 Tbsp chopped fresh parsley
How to Make It
- Sprinkle chicken with ¾ tsp of salt and ½ tsp of pepper. Spray a large heavy skillet with olive oil nonstick spray and set over medium heat. Add half of chicken and cook, turning once, until golden and cooked through about 12 minutes. Transfer to a platter and keep warm. Repeat with remaining chicken.
- Heat oil in the same skillet. Add tomatoes and garlic; cook, stirring, until garlic is golden, about 2 minutes. Add vinegar, water, parsley, and remaining ¼ tsp salt and ¼ tsp pepper; cook, stirring until tomatoes begin to soften, about 2 minutes longer. Spoon over and around chicken.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 198 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5 g 14% |
Trans Fat 0.0 g |
carbohydrates 6 g 5% |
Protein 30 g 60% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |