Servings: 4 | Prep 20 mins | Cook: 30 mins
Nutritional information: (average serve)
- Calories: 307
- Protein: 38g
- Carbs: 14g
- Fat total: 11g Saturated Fat 1g
650-700 g boneless, skinless chicken breasts (about 4 raw chicken breasts)
200 g sun-dried tomatoes in olive oil
1 large lemon
6 g minced fresh basil don’t pack too tight
fresh cracked black pepper
Julianne the sun-dried tomatoes and place the tomatoes and the oil they came in, into a mixing bowl (or a large zip-lock bag).
Slice lemon thinly and add it to the tomatoes, along with minced basil, salt and pepper.
Add chicken breasts to the mixing bowl as well, mix and let it sit for about 20 minutes to marinate. (You can also do the same in the zip-lock bag if preferred.)
Preheat a cast iron skillet (or an oven safe cooking pan) by adding a little bit of olive oil and preheat it over medium-high heat.
Preheat the oven to 180 deg C.
Once the skillet is hot, add chicken breasts and let them sear for a couple of minutes on each side.
Add the marinated chicken and tomatoe/lemon/basil mixture into the pan. Spread everything evenly, bring to simmer, and place into the oven.
Bake for 20-30 minutes, until chicken is just done. Bake time depends on thickness of the chicken breasts.
Serve with any side dish you desire. We recommend a delicious summer salad.