Zesty lemon and tomato chicken

It’s tomato season! This fast and fresh take on chicken will help put your summer’s bounty of tomatoes to good use. Simple ingredients combine to make a spectacular summer meal, and using chicken cutlets speeds up the cooking time.

Ingredients
3 tablespoons olive oil, divided
4 boneless, skinless chicken cutlets
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pint cherry tomatoes, halved or whole
¼ cup fresh basil, finely chopped
Zest and juice of half a lemon

Directions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook for 4-5 minutes per side. Set chicken aside.

In the same skillet, heat the remaining tablespoon of olive oil. Add tomatoes in a single layer and cook for 1-2 minutes on each side until they blister.

Place the chicken back in the skillet and the lemon zest and lemon juice. Sprinkle with basil and enjoy.

Source: The Mediterranean Diet, Centennial Health

Makes 4 servings
Nutritional information per serving: 231 calories; 13g fat; 4.4g carbohydrates; 2.5g sugars; 22.9g protein; 514mg sodium; 1.4g dietary fiber