One-Pan Mediterranean Chicken in Fresh Tomato Sauce
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 1 tsp ground coriander
- 1.5 tsps smoked paprika
- sea salt and fresh ground black pepper, to taste
- 2 Tbsps ghee, extra virgin olive oil, or avocado oil
- 1 yellow or red onion, diced
- 2 fresh garlic cloves, minced
- 1.5 cups diced tomatoes with juice, fresh or jarred
- 1/4 cup black, or green pitted olives, sliced
- a small bunch of fresh basil leaves, to garnish
Instructions
- Pre-heat oven to 375 degrees f.
- Heat oil in a large oven-safe skillet over medium-high heat.
- Rub the chicken with spices and season with sea salt and pepper then sauté on both sides for about 3 minutes each, until browned but not cooked all the way through.
- Set chicken on a plate. Add onions to the skillet and cook for about 3-5 minutes, then add in garlic and cook for 30 seconds more.
- Stir in diced tomatoes and combine things well, then return the chicken to the pan, nestling it into the sauce.
- Place the skillet in the preheated oven and bake for about 20 minutes or until the chicken is cooked through and no longer pink in the inside.
- Garnish with black olives and fresh basil and enjoy!
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