I love the combination of flavors and textures in this dish... the tomatoes and caramelized onions are sweet while the feta is a bit salty and they taste terrific over chicken. Topping the whole dish off with a bit of balsamic vinegar just completes it perfectly. This healthy and delicious recipe was a big hit with my entire family. This chicken paired nicely with the Roasted Asparagus with Browned Butter, Soy, and Balsamic Sauce.- 1/2 sweet yellow onion, sliced thinly
- 2 cloves of garlic, minced
- 2 tbsp olive oil, divided
- 2 boneless, skinless chicken breasts
- 1 cup of red grape tomatoes
- Sea salt and fresh cracked pepper
- Garlic powder, to taste
- 2 tbsp fresh basil, chopped
- 2 tsp balsamic vinegar
- 2-3 tbsp of feta cheese
Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and a bit of salt then saute until golden brown and caramelized - about 15-20 minutes.
In large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy. Slice into thin strips at an angle once it has rested.
In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!
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