Servings: 4
Diet: Gluten-Free
Per Serving: 300 Calories | 7g Carbs | 3g Sugar | 2g Fiber | 16g Fat (3.5g Sat Fat) | 30g Protein | 310mg Sodium
Ingredients
- 3 tablespoons oil, divided
- 1 pound chicken breast, boneless and skinless, pounded to ½ inch thickness
- 3 cloves garlic, minced
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano leaves
- 1 (14.5 ounce) can diced tomatoes, no salt added, with juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup part skim mozzarella cheese, shredded
- Optional: Parmesan cheese, grated
Instructions
- Heat 2 tablespoons oil in a large oven-safe skillet with a lid over medium-high heat. When the oil is hot, add the chicken and cook until golden brown, about 4 minutes per side. Transfer the chicken to a plate.
- Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the garlic and dried herbs, cook for 15 seconds. Add the tomatoes with juice and bring to a boil. Lower the heat and stir occasionally until the sauce thickens slightly, about 5 minutes. Season with salt and black pepper.
- Return chicken to the skillet and allow to warm through, about 3-5 minutes. Top with mozzarella. Cover until cheese melts or place under the broiler uncovered until cheese is melted and bubbly. Serve warm with grated Parmesan, if using.
Nutrition Boost: Serve with a whole grain pasta, side salad or your favorite steamed vegetable.
Shopping Tip: Choose low salt/no salt added canned foods.
Food Safety: Use separate cutting boards for produce and meats.
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