Ingredients
- 4 chicken breasts , boneless skinless
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion , thinly sliced
- 3 cloves garlic , minced
- 14 ounces diced tomatoes , canned
- 1/3 cup balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Instructions
- Season both sides of chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion and garlic, cook and stir until onion is browned, 3 to 4 minutes.
- In a medium bowl mix the tomatoes, balsamic vinegar, basil, oregano and thyme.
- Spoon the tomato mixture over the chicken
- Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Nutrition
Calories: 239kcal | Carbohydrates: 9g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 691mg | Potassium: 359mg | Fiber: 1g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 2.7mg | Calcium: 42mg | Iron: 1.7mg
