One-pan chicken pomodoro
Ingredients
- 2 tsp Extra virgin olive oil 0.3oz
- 6 oz Chicken breast raw 6oz
- 1 tsp Black pepper ground 0.1oz
- 1 small Yellow onion finely chopped 2.1oz
- 1 tsp Garlic minced 0.1oz
- 1⅓ tbsp Tomato paste no salt added 0.8oz
- 9 oz Cherry tomatoes halved or a 1/2 can of diced tomatoes 9oz
- 2 medium Zucchini diced 13.8oz
- ¾ cup Low sodium chicken stock 6.3oz
- 2 tsp Balsamic vinegar 0.4oz
- ½ cup Basil fresh whole leaves 0.4oz
- 2 cups Green beans trimmed 1/2″ pieces 7.1oz
Steps
- Heat a medium non-stick frying pan over medium-high heat until hot. Add 1 teaspoon of the olive oil. Season the chicken with pepper and add to the pan. Cook each side for 1 minute, until golden. Remove to a plate.
- Reduce heat to medium, add the remaining oil. Add the onion and garlic and cook while stirring for 2 to 3 minutes, until soft. Stir in the tomato paste and cook for 30 seconds, continuing to stir. Add the tomatoes and zucchini, stir to coat. Add the stock, bring to a boil, stirring occasionally.
- Return the chicken and any juices to the pan, covering the chicken with the sauce. Cover and cook for 5 to 7 minutes or until the chicken is cooked through.
- Meanwhile, place the beans onto a microwave-safe dinner plate. Cover with wet paper towel, microwave for 1 to 2 minutes on High until bright green.
- Once the chicken is cooked, remove from the heat, drizzle with balsamic vinegar and scatter over the basil.
- Divide the chicken and sauce between serving plates and serve with the green beans.