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Chicken with Tomatoes and Thyme
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Nutrition Facts
Serving Size 208 g
(Approx. 6 Servings)
Amount Per Serving
Calories 190 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 240 mg 10%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 27 g
Vitamin A 10% • Iron 8%
Vitamin C 20% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken with Tomatoes and Thyme
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Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp olive oil
1 1/2 Lb thinly sliced chicken breast
1/2 Tsp salt
1/2 Tsp black pepper
2 cup(s) cherry tomatoes
3 garlic, sliced
1 Tbsp dried thyme
3/4 cup(s) white wine
1/2 cup(s) scallions, chopped
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Instructions

1
Place a non-stick skillet over medium-high heat.
2
Add olive oil and allow to heat.
3
While oil is heating, season chicken with salt and pepper.
4
Working in batches, saute chicken on both sides to a deep brown color.
5
Remove to a plate and set aside.
6
Add tomatoes and garlic, and cook just until tomatoes begin to burst then add thyme and white wine.
7
Bring to a simmer, reduce heat and cook until liquid has reduced by half.
8
Return chicken to skillet with scallions; coat chicken in sauce and serve.

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