You can make this recipe in the oven or on the grill. It’s a great summer meal you can throw together quickly and use the ingredients from your garden. Make sure to serve with your favorite roasted vegetable.
This is a perfect summer recipe to use the tomatoes and basil from the garden. It's Whole30 and Paleo compatible.
• 4 chicken breasts (about 2 lbs)
• 2 T avocado oil
• 3 medium tomatoes, diced
• 6 garlic cloves, minced
• 1/3 C fresh basil, roughly chopped
• 1 T olive oil
• 1 T balsamic vinegar
• 2 tsp sea salt
• 1/2 tsp cracked black pepper
1. Heat the oven to 350 degrees. Season the chicken breasts with 1 teaspoon sea salt and black pepper. In a large skillet on medium heat, add the avocado oil. Once the pan and oil are hot, sear both sides of the chicken breasts and place on a parchment-lined baking sheet. Set aside.
2. Combine the diced tomatoes, garlic, basil, olive oil, balsamic vinegar, and 1 teaspoon sea salt in a medium bowl. Gently toss the ingredients together to combine.
3. Top each chicken breast with the tomato mixture and place in the oven. Cook for 20-25 minutes, ensuring the chicken is cooked through and no longer pink.
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