This recipe takes about 45 minutes to make, and since I cook for one, this can last a few meals.
Ingredients:
1/4 cup olive oil
Lemon juice (to taste)
Garlic cloves, minced or garlic salt
Cherry tomatoes
Oregano, or other herbs/herb blends you’d like to season the chicken with
Pepper
2 or 3 Chicken breasts
Pasta – I use gluten-free options
Steps:
Add the olive oil, lemon, garlic salt, oregano, and pepper to ziplock bag and place the chicken breasts inside. Massage all the goodness into the chicken. Let it marinate (sit it in the fridge) for about 20-30 minutes.
Boil a pot of water and then put the pasta in, until it’s ready. When I drain the water once it’s done, I usually run a little cold water over it to stop it from continuing to cook.
Heat a skillet and place the chicken in it. You shouldn’t need oil since the meat was sitting in olive oil already. Cook the chicken thoroughly, until browned on each side.
Toss the tomatoes into the residual oil and cook until the skins blister and start to burst.
Sauté the kale and then assemble your meal. That’s it!
Original recipe I used can be found here.