Chicken breasts (1,000g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (2 tsp)
Dried oregano (2 tsp)
Dried basil (2 tsp)
Yellow onion (225g – finely diced)
Garlic (4 cloves – minced)
White wine (50g)
Tomato paste (20g)
Tomato sauce (790g)
Salt (1 tsp)
Black pepper (1 tsp)
Red pepper flakes (1/2 tsp)
Fresh basil (~6 leaves) – or 2 tsp dried basil.
Fresh oregano (~5 stems) – or 2 tsp dried oregano.
Cherry tomatoes (125g)
Zucchini (550g – raw)
Yellow squash (375g – raw)
Red bell pepper (175g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (2 tsp)
Dried oregano (2 tsp)
Feta cheese (40g)
Fresh basil (optional – garnish)
Fresh oregano (optional – garnish)
For the vegetables (zucchini, squash, and red bell pepper), dice into your preferred shape (we prefer bite-size), place onto a baking tray, spray with oil, then season with the listed dry seasonings. Add in the crushed (smashed) garlic, mix together, then place in an oven at 450 degrees (F) until the veggies are cooked to your liking.
Once the chicken is removed, turn the heat to medium, add a little more oil, then add in your finely diced yellow onion and let sear until those become soft. Once there, add in your garlic, and let toast for ~1 minute or until fragrant then mix together.
Once there, add in the tomato paste and let cook for ~1 minute until the rawness is cooked off. Then *turn off the heat* and pour in the white wine – let cook for ~1 minute. Turn the heat back on to low and add in the tomato sauce, and season with the listed dry seasonings. Finally, add in the grape tomatoes (halved), basil, and oregano (both roughly chopped). Mix well.
Once the sauce is made, place in the whole chicken breasts, then toss the pan into the oven at 450 degrees (F) until the chicken reaches 165 internally. Once there, remove the pan from the oven and chicken from the pan, and slice/dice the chicken for serving.
To prep, add a portion of the vegetables to one side of the plate/container, then a layer of your chicken on the other side. Spoon over the tomato sauce, top with feta cheese, and optionally, more basil and fresh oregano. Enjoy! 🙂
