Sautéed Chicken with Tomato Salad

In the summer I like spending very minimal amounts of time in the kitchen and ESPECIALLY avoid turning the oven on. This one checks both of those boxes and has the most vibrant and fresh summer flavors! Recipe below.

what you’ll need:

For the chicken:

  • 1 package chicken breast (~1.5 pounds)
  • 1/4 cup cassava flour
  • 1/2 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • salt
  • pepper
  • 2 tbsp avocado oil or ghee (anything with a high smoke point for sautéing)
  • on the side: green beans

For the tomatoes

  • 2 cups tomatoes, diced
  • 1/2 sweet onion, sliced
  • 2 tbsp fresh basil, chopped
  • 1/4 cup olive oil
  • 2 tbsp white vinegar
  • 1 tbsp honey
  • 1/4 tsp garlic powder
  • salt
  • pepper

get to it:

  1. Slice and pound/flatten the chicken so it’s ~1/4 inch thick. You want it to be on the thinner side.
  2. In one bowl, combine cassava flour with garlic powder, dried thyme, dried rosemary, salt, and pepper.
  3. Dip the chicken in the flour mixture and cover on both sides. Repeat for all chicken filets.
  4. In a large pan, begin heating oil or ghee. When it’s warmed, gently place the chicken in the oil. Sauté on both side until browned, ~5 minutes each side.
  5. In a separate bowl, combine all tomato ingredients and mix well.
  6. Fill a pot with 2 inches water and bring to a boil. Place green beans in and cover with lid. Steam for 3 minutes, until green beans are a bright green color and al dente. When serving, drizzle with olive oil and a pinch of sea salt.

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