2 Tbsp. olive oil
1 1/2 lbs. thinly sliced chicken breast
1/2 tsp. each salt and black pepper
1 pt. cherry tomatoes
3 cloves garlic, sliced
1 Tbsp. dried thyme
3/4 c. dry white wine
1/2 c. scallions, chopped
Place a nonstick skillet over Medium-High heat. Add olive oil and allow to heat. While oil
is heating, season chicken with salt and pepper.
Working in batches, saute chicken on both sides to a deep brown color. Remove to a plate a
nd set aside.
Add tomatoes and garlic, and cook just until tomatoes begin to burst. Add thyme and white
Bring to a simmer, reduce heat and cook until liquid has reduced by half.
Return chicken to skillet with scallions; coat chicken in sauce and serve.
Serving size: 174g, Calories: 190, Total Fat: 8g, Saturated Fat: 2g, Sodium: 240mg, Carboh
ydrates: 4g, Dietary Fiber: 1g, Protein: 27g
Health and Wellness