Cherry and Sun-Dried Tomato & Garlic Chicken (Paleo, GF)

5 from 1 vote

Roasted tomatoes and garlic, grilled chicken, and a pop of Provence flavor. A quick, easy, delicious dinner

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Servings:

1 Tbs olive oil
1/4 tsp red pepper flakes
2 Tbs diced garlic
18 ounces cherry or grape tomatoes , sliced in half (I used 1/2 of a 1 quart container)
a scant 1/2 cup of julienne cut sun-dried tomatoes
1 lb chicken
1 tsp dried basil
1 tsp dried oregano
1 tsp herbes de provence
salt to taste
pepper to taste

Add 1 Tbs olive oil and 1/4 tsp red pepper flakes to a frying pan and heat over medium-high heat, for about 1.5- 2 minutes.
Add the diced garlic to the oil, mix and cook for 2 minutes, mixing often making sure to not burn it.
Reduce the stovetop heat to medium, and add the the sliced cherry tomatoes, a scant 1/2 cup of julienne cut sun-dried tomatoes (plus some extra oil from the sun-dried tomato container), and cook for 4 minutes, mixing every so often.
Add the chicken to the pan, making sure each piece is touching the bottom of the pan. Top the chicken with 1 tsp dried basil, 1 tsp dried oregano, 1 tsp herbs de provence, and salt and pepper to taste. Cook the chicken for 4 minutes, then flip it. Cook for another 4 minutes and flip again.
Increase the heat back up to medium-high, mix the tomatoes all around, and cook the chicken for 2-4 minutes and then flip it and cook for 2-4 minutes again.
It is done when the tomatoes are cooked through and the chicken is cooked through to your liking.