This chicken pomodoro is light, easy, and delicious! With just one skillet, you'll have a healthy meal in under 20 minutes.
Servings: 4 servings
For the chicken:
- 2 pounds chicken breast cutlets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the sauce:
- ½ onion chopped
- 4 garlic cloves minced
- 1 cup cherry tomatoes sliced in half
- ½ cup chicken broth
- 2 tablespoons lemon juice
- Additional salt and pepper to taste
Pat chicken cutlets dry with a paper towel then sprinkle evenly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat and cook chicken until lightly golden brown, about 2 minutes per side. Remove chicken from skillet and set aside.
Add the onion and garlic to the skillet and cook over medium heat for 5 minutes or until soft.
Add in the tomatoes, broth, and lemon juice then stir and simmer for another 5 minutes.
Place chicken back into the skillet and cook, cover with a lid, and cook for about 8 minutes, or until chicken is cooked through.
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
- Store leftover chicken pomodoro in an airtight container in the fridge for up to 4 days!
Nutritional values shown are general guidelines and reflect information for 1 out of 4 servings using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.
Serving: 1serving | Calories: 310kcal | Carbohydrates: 5g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 957mg | Potassium: 987mg | Fiber: 1g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 1mg | Net Carbs: 4g