One Skillet Tuscan Chicken

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 2 tbsp Basil, fresh
  • 1 (15 oz can Cannellini beans
  • 2 cloves Garlic
  • 8 oz Mushrooms
  • 1 tsp Oregano
  • 1/2 cup Sun dried tomatoes
  • 1 tsp Thyme
  • 2 Tomatoes, medium
  • 1/2 Yellow onion

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1/3 cup Black olives
  • 1 tbsp Honey

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 2 tbsp Olive oil or ghee

Found on deliciousmeetshealthy.com

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 8 oz mushrooms, sliced
• ½ yellow onion, diced
• 2-3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 (15 oz) can Cannellini Beans, drained and rinsed
• ½ cup chopped sun-dried tomatoes
• ⅓ cup black olives
• 2-3 Tbsp olive oil or ghee
• 1 Tbsp honey
• 1 Tbsp balsamic vinegar
• 1 tsp oregano
• 1 tsp thyme
• 2 Tbsp fresh basil, chopped for garnish
• Salt & pepper to taste

Directions

• In a large skillet over medium heat, add the cubed chicken pieces and cook for about 8 minutes on both sides, until cooked through. Remove chicken and transfer to a plate.
• Add 1 Tbsp of olive oil to the skillet and sauté the sliced mushrooms 5 - 7 minutes until the mushrooms are tender and the juices have evaporated. Set aside.
• Add another 1 Tbsp olive oil to the skillet and the diced onion. Sauté the onions 3 - 4 minutes until translucent. Add the minced garlic to the onions and sauté together one more minute. Add salt and pepper to taste while cooking.
• Add 1 Tbsp olive oil to the skillet and toss the diced tomatoes, sun-dried tomatoes, Cannelini beans, and black olives. Season again with salt and freshly ground black pepper. Sprinkle in the oregano, thyme and drizzle the balsamic vinegar and honey. Stir a few minutes.
• Next, add the cooked chicken and mushrooms to the skillet – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
• Serve hot, garnished with the fresh basil.

Nutrition