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Pesto Chicken + Tomato Skillet

Servings: 4

Ingredients

  • 4 6-ounce chicken breast fillets
  • sea salt and ground black pepper to taste
  • 2 Tbsps olive oil or avocado oil divided
  • 1 lb. cherry or grape tomatoes
  • 2 shallots or 1 small red onion diced
  • 3 fresh garlic cloves minced
  • 1/2 cup white wine or chicken broth
  • 1/4 cup homemade pesto divided
  • fresh basil to garnish
  • lemon wedges to serve

Instructions

  • Season your chicken with sea salt and pepper, on both sides.
  • Heat 1 Tablespoon of oil into a large skillet over medium-high heat. Add in your chicken filets and cook until golden-brown and cooked through about 4 minutes each side depending on thickness. Transfer to a plate, cover, and set aside.
  • Add in the remaining oil into your skillet and saute your tomatoes with the shallots and garlic for 2-3 minutes, or until tomatoes just begin to burst.
  • Pour in the wine and cook until mostly reduced around 3 minutes.
  • Return the chicken back into the skillet, and drizzle with your homemade pesto sauce; continue to cook for a minute more, until heated through.
  • Sprinkle with fresh basil and serve with lemon wedges.
  • Enjoy!