Skillet Chicken with Cherry Tomatoes and Garlic

It's the last Wednesday in August so you know what that means, the last installment of Tomato Month!  We've already brought you a salad, a pasta and a sandwich, so now I'm coming at you with this Skillet Chicken with Cherry Tomatoes and Garlic.

One thing that having a garden has really helped me with is eating more seasonable produce.  You're basically forcing it on yourself because, well, it pops up in your garden right when it's in season.  Besides when you grow it yourself, there are just so many other benefits to eating seasonably; from lower prices to having it likely grown locally so you're probably helping small businesses and farmers (especially if you hit up the farmer's market on the regular) while also reducing your produce's carbon footprint.

This dish is really a great way to maximize on seasonable produce right now.  Raise your hand if you have tomatoes coming out of your ears.  Yup, me too.  And while I love just popping cherry tomatoes in my mouth as a snack or tossing them in a salad, it's great to mix up the flavors a little bit and this skillet chicken definitely delivers on flavor.  The seasoned chicken tastes totally delicious and every time you bite into a cherry tomato it's like a miniature explosion of juices in your mouth.  Not only is it tasty but it definitely falls into the healthy category and takes minimal time and effort to make so it's a perfect weeknight dinner option.

Hope you enjoy!
Kelsey

Ingredients

• 2 large chicken breasts (I cut mine in half so they would cook better)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper
• 1 tablespoon olive oil
• 2 cups cherry tomatoes
• 2 large garlic cloves, minced
• 3 tablespoons cider vinegar
• 2 tablespoons water
• 1 teaspoon Italian seasoning

Directions

1. Spray large skillet with non-stick spray and set over medium heat.  Sprinkle chicken breasts with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon crushed red pepper.  Add chicken to heated skillet and cook until golden and cooked through, about 15 minutes depending on size.  Try to only flip chicken once.  Remove from skillet and set aside.
2. Add olive oil to same skillet and heat over medium.  Add garlic and tomatoes and stir until garlic is golden, 1-2 minutes.  Add water, vinegar, Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon crushed red pepper.  Continue stirring until tomatoes are softened, 2-4 minutes.
3. Spoon tomato and garlic mixture over chicken breasts and enjoy!

Recipe adapted from Weight Watchers New Complete Cookbook.

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