Skillet Chicken with Tomato-Basil Salad
INGREDIENTS
3 boneless skinless chicken breasts
Sea salt
Black pepper
Olive oil
2 cups halved cherry tomatoes
8 large basil leaves, julienned
1/2 teaspoon minced garlic
4 teaspoons balsamic vinegar
Squeeze of lemon
Chili flakes, to taste
Arugula and radicchio (optional)
METHOD
In a bowl, combine 2 cups halved cherry tomatoes, julienned basil, 1/2 teaspoon minced garlic, 4 teaspoons balsamic vinegar, 3 teaspoons olive oil, squeeze of lemon, sea salt (~1/2 teaspoon), black pepper, and chili flakes to taste. Toss well. Taste and adjust for seasoning. Set to the side.
Heat up 1.5-2 tablespoons olive oil in a skillet. Season both sides of the chicken with sea salt and pepper. Add your chicken breasts to the pan and cook for 8 minutes or until underside is golden. Flip and cook for another 5-8 minutes (depending on the thickness of the breast) or until chicken reads 155-160 degrees F at the thickest part of the breast. Transfer to a cutting board and cover with foil. Rest for 5 minutes before slicing.
Dress arugula and radicchio with lemon juice, olive oil, and salt. Transfer to a platter and top with sliced chicken and tomato, balsamic, and basil salad. Enjoy!
