tomato basil chicken

This was one of my favorite “pre-paleo” recipes during the summer when tomatoes are in season. It is so simple to make and leftovers are just as good! Here this the original recipe:

I basically followed the original recipe and substituted ghee and zoodles for butter and pasta.

First, I take 4 chicken breasts and season with coarse sea salt and pepper. I heat avocado oil in a large skillet on medium high temperature and brown both sides of the chicken. I do this often when I cook chicken in the oven. It gives it a lot more flavor. After both sides of the chicken are browned, I turn off the stove and transfer the chicken to a baking dish and bake at 400 for 20-25 min or until done.

While the chicken is cooking I cut up 2 cups of cherry tomatoes, thinly slice ¼ cup of fresh basil and mince 2 cloves of garlic and set aside.

Next, I use my Spiralizer on 2 large zucchinis. I like to use the thicker blade on the Spirilazer. This way the zoddles have a little bit of a bite to them, similar to pasta.

When there is about 5 minutes left on the chicken in the oven, I reheat the same skillet I used before and add the tomatoes. I cook over medium heat for about 5 minutes until the juices start to release and then turn the stove down a bit.

I take the chicken out of the oven and thinly cut up 2-3 chicken breasts (I save the extra 1 or 2 chicken breasts for lunches later in the week). I add the cut up chicken to the pan