Ingredients

• 2 pounds chicken breast cutlets
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

• ½ onion, chopped
• 4 garlic cloves, minced
• 1 cup cherry tomatoes, sliced in half
• ½ cup chicken broth
• 2 tablespoons lemon juice
• Additional salt and pepper, to taste

Instructions

1. Use paper towels to dry the chicken cutlets thoroughly. Season both sides evenly with the salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 2 minutes per side, until lightly browned. Transfer the chicken to a plate and set aside.
3. Reduce the heat to medium. Add the chopped onion and minced garlic to the same skillet and cook for about 5 minutes, stirring occasionally, until softened.
4. Stir in the cherry tomatoes, chicken broth, and lemon juice. Bring the mixture to a gentle simmer and cook for another 5 minutes.
5. Return the chicken to the skillet. Cover with a lid and continue cooking for approximately 8 minutes, or until the chicken is fully cooked through. Season with additional salt and pepper if needed.

• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• This recipe makes roughly 4 servings, though portion sizes may vary.
• Nutrition information is an estimate based on one serving and may change depending on ingredient brands and exact quantities used.
• To calculate the weight of a single serving, weigh the finished dish (excluding the container) and divide by four.