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Meat
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This light roasted chicken with vegetables is so flavorful! I love using orange and red tomatoes because they have different flavors and add such a variety of colors.
8 chicken breasts, pounded thin
1/4 cup Bartenura Extra-Virgin Olive Oil, divided
2 teaspoons Gefen Pink Himalayan Salt, divided
1 tablespoon Gefen Garlic Powder
2 teaspoons turmeric powder
2 pints cherry tomatoes, halved
8 cloves garlic, peeled and roughly chopped
1 (6-ounce) box baby spinach
1 cup fresh basil, stems removed
Heat a large pan over medium heat. Add the chicken. Drizzle with two tablespoons of olive oil, one teaspoon of salt, garlic powder, and turmeric. Mix well.
Add the remaining olive oil and the tomatoes. Cook for five minutes, mixing often. Once the tomatoes soften, mash them gently with a wooden spoon and mix well.
Add the garlic and cook for five more minutes.
Add the spinach and mix. Cook for one more minute.
Turn off heat and add fresh basil. Place on top of chicken and add salt to taste.
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