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Meat
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Every time I go to the home of a certain client of mine, something is cooking. The house always smells delicious and I always inquire as to what is for supper. Once, when the house smelled particularly good, she mentioned that she was “just” making basil garlic chicken. I came home and made it immediately. It was one of those suppers that made my kids say, “Ma, can you make this chicken every night?” This dish comes together in a few minutes and is enjoyed by everyone, from toddlers to tatties. Bonus: It is a one-pan plan, so it requires very little cleanup. Count me in!
2 tablespoons Gefen Olive Oil, divided
1 pint cherry tomatoes, halved
1 red pepper, cut into thin strips
8 cubes Gefen Frozen Garlic (or 8 cloves garlic, minced), divided
8 cubes Gefen Frozen Basil, divided
1 teaspoon salt, divided
1 and 1/2 pounds baby chicken, cut into large pieces
black pepper, to taste
In a large skillet, heat one tablespoon oil. Add cherry tomatoes and red pepper and sauté five minutes. Add four cubes garlic, four cubes basil, and half a teaspoon salt. Cook another three minutes. Remove from the pan and set aside. Do not wash the skillet; you want that flavor for the next step.
In the skillet, heat remaining one tablespoon oil. Add chicken and cook five minutes. Add remaining four cubes basil, remaining four cubes garlic, and remaining half a teaspoon salt. Cook until chicken is cooked through, about five minutes more. Do not overcook. Season with pepper to taste.
Photography by Chay Berger
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