top of page

Chicken Breasts with Tomato, Basil & Arugula/Spinach

If you like caprese salad, you will love this—so fresh and so simple! Enjoy!

Serves 4


• 4 organic, skinless, boneless chicken breasts (about 1.5 to 2 pounds)

• 1/4-1/2 cup thinly sliced packed fresh basil leaves

• 1 pound ripe tomatoes diced into 1/2 inch cubes.

• 4-6 cups baby arugula and/or spinach

• 5-6 tablespoons extra-virgin olive oil

• 2 1/2 tablespoons balsamic vinegar

• 1-2 cloves garlic, finely chopped

• Sea salt and freshly ground black pepper to taste

To Prepare:

• Wash and pat dry chicken breasts and season with salt and pepper.

• Heat 2 tablespoons of the oil in large skillet over medium-high heat until just


• Cook chicken on one side for 8-10 minutes (depending on how thick breasts are) until golden- brown then flip and continue to cook on other side another 8-10 minutes, scraping together any brown bits. (Add a little extra olive oil if needed and cook a few minutes longer if needed at a medium heat–always check to make sure chicken is cooked thoroughly!)

As the chicken is cooking:

• In a medium size bowl, combine and toss together tomatoes, basil, garlic, vinegar, 3 tablespoons of oil and about 1/4 teaspoon salt and pepper (to taste).

• Let the chicken cool a few minutes then slice into 2 inch strips (or you can serve the breasts whole, whatever you fancy!)

• On a large platter make a bed with the arugula or spinach mixture.

• Arrange the chicken on top and spoon on the tomato mixture and drizzle the juice over all.

Check out my health coaching programs: feel better, have more energy, lose weight and keep it off! Included is an eGuide full of recipes like this one!

10 views0 comments

Recent Posts

See All
bottom of page