Pan-seared chicken

Another huge and easy hit from Clean Eating Magazine this month. Very simple and with ingredients most of us have on hand. Great for a busy weeknight meal! Pair with brown rice and a salad and you have a very delicious yet healthy meal!


3 Tbsp olive oil, divided
9 cherry tomatoes, halved
9 yellow teardrop or cherry tomatoes, halved
3 sprigs fresh oregano, chopped
3 sprigs fresh basil, chopped
1 tsp chile flakes
3 cloves garlic, minced
1 large shallot, minced
1-2 Tbsp balsamic glaze
salt and pepper to taste
4 boneless, skinless chicken breasts (4-6oz each)

In a medium bowl, toss together 1 Tbsp oil and the next 8 ingredients. Season with salt and pepper, set aside.
Preheat the oven to 400. Heat a large oven-safe skillet over medium high heat. Season chicken with salt and pepper. Add remaining 2 tsp oil to pan, then place chicken in pan, presentation side down. Let chicken brown and cook for 3 minutes, then turn over to cook on opposite side for another 3 minutes. Transfer skillet to oven and cook for 6-7 minutes. Remove chicken from oven and plate, spooning a quarter of salsa evenly over each breast. Serve hot.


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