Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 600 grams of boneless, skinless chicken breasts and season them evenly with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then pan-sear the seasoned chicken breasts for 4-5 minutes per side until golden brown and cooked through, and remove them from the skillet.

3. 3

   In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil, then sauté 3 minced garlic cloves and 1 tablespoon of harissa paste for 1 minute until fragrant.

4. 4

   Pour in 0.5 cup of dry white wine to deglaze the skillet, scraping up any browned bits from the bottom, and then add 250 grams of halved cherry tomatoes and 0.5 teaspoon of red pepper flakes.

5. 5

   Simmer the sauce for 8-10 minutes, allowing the cherry tomatoes to break down and the sauce to slightly thicken.

6. 6

   Return the cooked chicken breasts to the skillet, spooning the flavorful sauce over them, and gently stir in 0.25 cup of fresh basil leaves for 1 minute until wilted before serving.