Italian-Seasoned Tomato Roasted Garlic Pan-Seared Chicken Breast a.k.a. But Is It Bad That This Chicken Is BAE To Me?

Italian-Seasoned Tomato Roasted Garlic Pan-Seared Chicken Breast a.k.a. But Is It Bad That This Chicken Is BAE To Me?

Ok but wait… this ITALIAN-SEASONED TOMATO ROASTED GARLIC PAN-SEARED CHICKEN BREAST IS BAE! <3

Sorry, I meant to say hello first, but TBH, I just couldn’t contain myself!!!

This pan-seared chicken is OH-SO-DELICIOSSO & OH-SO-SIMPLE!

Clean & healthy jarred tomato sauces are hard to come by, BUT they do exist! One of my go to brands is Neal Brothers & my fave one is their roasted garlic. I’m salivating at the thought of it. It’s basically the star of the show in this recipe, which contains only a few other very simple ingredients!

Plus, what’s a week without meal-prepped chicken, right?

BTW, if you rather make Italian meatballs, you can totally do that too! Keep the seasonings the same & use ground chicken, turkey or beef, roll ’em up & pan-sear them lightly or bake them & BOOM! MEATBALLS BABY! I’d probably throw in some psyllium husks, gluten-free brown rice breadcrumbs or nutritional yeast to help the babes hold together!

INGREDIENTS:

  • 1 pack extra-lean ground chicken breast, cut into strips
  • 1 cup Neal Brothers roasted garlic organic tomato sauce (or other jarred or homemade sauce)
  • 4 cloves garlic, minced
  • 1 huge tbsp. Italian seasoning
  • Sea salt + black pepper to taste
  • Avocado oil cooking spray
  • OPTIONAL: Red pepper chilli flakes or Sriracha for heat!

TO MAKE:

  • Add the ingredients to a large mixing bowl with the chicken strips & toss to coat.

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  • Heat a skillet over medium-high heat & spray with avocado oil cooking spray.
  • Place the chicken strips in the skillet, making sure not to pile them & cook on medium heat for 7-8 minutes on each side, checking on them consistently to make sure they don’t burn. You’ll know it’s ready when they begin to crisp up on the outside, marinade is absorbed & the chicken is tender but no longer pink on the inside (I like to use a knife to cut through the thickest piece to check doneness before removing the skillet from the stovetop).

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  • ENJOY!

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