Summer Tomato Chicken with Crisp Romaine Salad
Pan-seared chicken cutlets smothered in warm bursting cherry tomatoes, basil, and garlic, served with a lemon-dressed romaine salad.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: French
- Difficulty: Easy
- Cost: $5.66/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Paleo
- Whole30
- Low-Carb
- High-Protein
- Low-Sugar
- Low-Calorie
- Low-Fat
- Low-Saturated-Fat
Tags
- sauté
- quick
- healthy
- fresh
- classic
Ingredients
- 1.5 pound chicken breast (boneless, skinless, sliced horizontally into cutlets)
- 1 pint cherry tomatoes (halved)
- 2 head romaine lettuce (washed and chopped)
- 2 tablespoon olive oil (divided)
- 1 whole lemon (juiced)
- 3 clove garlic (minced)
- 0.25 cup fresh basil (chopped)
- 1 teaspoon salt (divided)
- 0.5 teaspoon black pepper (ground, divided)
Instructions
- Season the chicken breast cutlets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and sear for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer chicken to a plate.
- In the same skillet, reduce heat to medium and add the halved cherry tomatoes, minced garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Sauté for 3 to 4 minutes until the tomatoes soften and release their juices. Stir in the fresh basil.
- In a large salad bowl, toss the chopped romaine lettuce with the remaining 1 tablespoon of olive oil, fresh lemon juice, and remaining 1/4 teaspoon salt.
- Spoon the warm burst tomato pan sauce over the chicken cutlets and serve alongside the crisp romaine salad.
Notes
Thin cutlets cook through rapidly without drying out on the stovetop.
Nutrition (per serving)
- Calories: 334
- Protein: 42 g
- Carbohydrates: 16.2 g
- Fat: 11.8 g
- Fiber: 8.4 g
- Sodium: 690 mg
- Saturated Fat: 1.8 g
- Sugar: 5.9 g
- Cholesterol: 120 mg