Garlic-Herb Chicken & Tomato Skillet

Quick-cooking chicken breast with bursting cherry tomatoes and fragrant garlic and herbs in a light sauce, served with quick-cook couscous.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.17/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• one-pot
• savory
• healthy

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 teaspoon Italian seasoning
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1 pint cherry tomatoes
• 2 clove garlic (minced)
• 0.5 cup chicken broth
• 1 tablespoon fresh parsley (chopped)
• 1 cup quick-cook couscous (uncooked)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken breast pieces and season with Italian seasoning, garlic powder, salt, and black pepper. Cook for 5-7 minutes, until browned and mostly cooked through.
2. Add the cherry tomatoes and minced garlic to the skillet. Cook for 3-5 minutes, stirring occasionally, until the tomatoes begin to soften and burst.
3. Pour in the chicken broth, bringing it to a gentle simmer. Continue to cook for 2-3 minutes, allowing the sauce to thicken slightly and the chicken to finish cooking.
4. While the chicken simmers, prepare the quick-cook couscous according to package directions.
5. Remove the skillet from heat. Stir in fresh parsley, if using. Serve the chicken and tomato mixture over the prepared couscous.

Notes

A squeeze of fresh lemon juice at the end can brighten the flavors even more. This dish works wonderfully as leftovers and can be enjoyed warm or cold.

Nutrition (per serving)

• Calories: 410
• Protein: 38 g
• Carbohydrates: 40 g
• Fat: 11 g
• Fiber: 4.5 g
• Sodium: 700 mg
• Saturated Fat: 2.5 g
• Sugar: 5 g
• Cholesterol: 75 mg