Recipe makes 4 servings
Ingredients:
4 chicken breast cutlets (about 1.5 lb / 680 g total)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp dried oregano
2 Tbsp (30 ml) olive oil, divided
1 cup (150 g) cherry tomatoes, halved
2 garlic cloves, minced
¼ cup (25 g) grated Parmesan cheese
2 Tbsp fresh basil, chopped
Salt & pepper to taste
Instructions:
Pat the chicken cutlets dry with a paper towel and season both sides with salt, pepper, garlic powder, and oregano.
Heat 1 Tablespoon of the olive oil in a non-stick skillet over medium-high heat and cook the cutlets for about 5 minutes per side, until golden and cooked through.
Transfer to a plate and keep warm.
In the same skillet, lower the heat to medium and heat the remaining olive oil. Add the tomatoes, and minced garlic, and season with salt and pepper.
Cook for about 3–4 minutes, to soften the tomatoes and remove from the heat. Stir in the grated Parmesan and basil.
Place chicken cutlets on plates and spoon the warm tomato-Parmesan mixture over each piece.
Serve warm.
Nutritional breakdown per serving (4 servings)
287 Calories
36g Protein
13g Fat
1g Fiber
4g Total Carbs
3g NET Carbs
