Tomato Basil Chicken
This tomato basil chicken makes a perfect easy pan marinara sauce that anyone can accomplish. Using canned crushed tomatoes, basil, garlic, onion it is low carb, paleo, gluten free and whole30 compliant.
Servings: 4 servings
Calories: 248kcal
Ingredients
For Chicken:
- 1 lb Chicken Breasts boneless, skinless
- 1 tsp Garlic Powder
- 1 tsp Salt
- ½ tsp Ground Black Pepper
- 2 tsp Olive Oil
For Tomato Basil Sauce:
- 1 can Crushed Tomatoes 14oz
- 1 small White Onion diced
- 2 tsp Fresh Garlic minced
- 1 cup Basil loose packed and chopped
- 5 oz [Unsweetened Coconut Milk]
- 2 tsp Olive Oil
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
Instructions
For Chicken Breasts:
- Slice your chicken breast length wise in to thin cutlets
- Season with salt, pepper and garlic powder
- Add 2 tsp olive oil to a large skillet and heat over medium high heat
- Add seasoned chicken cutlets and cook about 4-5 minutes on each side or until cooked through.
- Once chicken is cooked, set aside on a plate and keep the pan hot
For Tomato Basil Sauce
- Add 2 tsp of oil to the pan that chicken was cooked in along with garlic and onion. Saute for 5 minutes or until everything begins to soften
- Add 1 can of crushed tomatoes and half of the chopped basil, stir and bring the sauce to a boil continuing to stir. Once sauce is boiling, bring it down to a simmer and stir in coconut milk.
- Add chicken breasts back into sauce and simmer on low heat for about 20 minutes or until raw tomato and coconut milk is cooked through.
- Serve over pasta, spaghetti squash or zucchini noodles and top with the remaining fresh basil.
Nutrition
Serving: 1serving | Calories: 248kcal