Every Sunday I spend some time prepping for work week lunches. Normally I’ll utilize the broiler and roast in large batches for multiple meals, but I just didn’t have it in me this day. Instead, I pulled out my trusty non-stick skillet and found inspiration from the pint of cherry tomatoes sitting on the counter.
This is a super simple recipe that only takes minutes to pull together. With a larger skillet, you can double or triple for more meals, but I kept it small. Some weeks I want more variety. It gets boring cooking and eating the same thing every day.
Chicken Chunks with Smashed Tomatoes
Yield 1 serving
A simple lunch idea that can be made ahead or eaten immediately.
- 250g bite-sized tomatoes like grape
- 6oz chicken breast cut into chunks
- Italian spices to taste (garlic, onion, oregano, basil, parsley)
- salt & pepper to taste
Add the tomatoes to a non-stick skillet over medium-high heat with a pinch of salt. Once they start to scorch and get soft smash them with a wooden spoon.
Add the chicken chunks and spices.
Cook until chicken is no longer pink in the middle.
Sprinkle with dried parsley. Enjoy!
- The chicken is easier to cut when partially frozen. Pull one out of the freezer and just zap for a few seconds in the microwave so you can get a knife through it or better yet, just cut it with kitchen shears.
- If you want to bulk this up, use it as a topping on zoodles or shirataki noodles.
Serving Size 1
Amount Per Serving
% Daily Value
Total Fat 2 g
Total Carbohydrates 18 g
Dietary Fiber 3 g
Sugars 12 g
Protein 42 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.