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


Step 1

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).

Step 2

Slice lemon thinly and add it to the tomatoes, along with minced basil, salt and pepper.

Step 3

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.)

Step 4

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. 

Step 5

Preheat the oven to 180 deg C.

Step 6

Once the skillet is hot, add chicken breasts and let them sear for a couple of minutes on each side.

Step 7

Add the marinated chicken and tomatoe/lemon/basil mixture into the pan. Spread everything evenly, bring to simmer, and place into the oven. 

Step 8

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.