By alexis layne
Start by preparing the chicken. Season both sides of each chicken breast with salt, pepper, garlic powder, and onion powder.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the seasoned chicken breast to the skillet.
Cook the chicken for about 6-7 minutes on one side, then flip and cook for another 6-7 minutes or until the internal temperature reaches 165°F (75°C).
While the chicken is cooking, chop the tomatoes into small pieces.
Once the chicken is cooked, remove it from the skillet and set aside on a plate to rest. In the same skillet, add the chopped tomatoes and cook for about 3-4 minutes until softened.
After the tomatoes have cooked down, add the milk to the skillet and stir to combine, creating a creamy sauce. Let it cook for another 2-3 minutes until slightly thickened.
While the sauce is cooking, beat the eggs in a bowl and add a pinch of salt. In another skillet, heat the remaining tablespoon of olive oil over medium heat.
Pour the beaten eggs into the heated skillet and scramble them gently until just cooked, about 3-4 minutes. Remove from heat.
Slice the rested chicken and top it with the creamy tomato sauce from the skillet. Serve alongside the scrambled eggs on the same plate.
Enjoy your Creamy Tomato Chicken with Scrambled Eggs!
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By alexis layne
This recipe is ready in 30 minutes and features Chicken breast, Tomatoes, Eggs and other delicious ingredients. Contains 570 calories total.
Start by preparing the chicken. Season both sides of each chicken breast with salt, pepper, garlic powder, and onion powder.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the seasoned chicken breast to the skillet.
Cook the chicken for about 6-7 minutes on one side, then flip and cook for another 6-7 minutes or until the internal temperature reaches 165°F (75°C).
While the chicken is cooking, chop the tomatoes into small pieces.
Once the chicken is cooked, remove it from the skillet and set aside on a plate to rest. In the same skillet, add the chopped tomatoes and cook for about 3-4 minutes until softened.
After the tomatoes have cooked down, add the milk to the skillet and stir to combine, creating a creamy sauce. Let it cook for another 2-3 minutes until slightly thickened.
While the sauce is cooking, beat the eggs in a bowl and add a pinch of salt. In another skillet, heat the remaining tablespoon of olive oil over medium heat.
Pour the beaten eggs into the heated skillet and scramble them gently until just cooked, about 3-4 minutes. Remove from heat.
Slice the rested chicken and top it with the creamy tomato sauce from the skillet. Serve alongside the scrambled eggs on the same plate.
Enjoy your Creamy Tomato Chicken with Scrambled Eggs!
Calories per Serving: 570
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