Tomato and Cherry Chicken Cutlets
Ingredients
The chicken
-
2
pounds
chicken breasts
-
¼
teaspoon
sea salt
-
1
tablespoon
apple cider vinegar
-
10
drops
liquid vanilla stevia
-
a few
cranks
black pepper
-
coconut oil
for cooking
The sauce
-
¾
cup
crushed tomatoes
-
¾
cup
sour cherry spread with no added sugar
-
2
tablespoons
cocoa powder
For garnish
-
¼
cup
toasted sliced almonds
Instructions
- Slice the chicken breasts into cutlets and set aside.
- Combine the crushed tomatoes, sour cherry spread, cocoa powder, apple cider vinegar, sea salt, liquid vanilla stevia, and black pepper in a measuring cup.
- Heat coconut oil in a skillet over medium-low heat.
- Add the chicken to the skillet and season with salt and pepper.
- Pour the sauce over the chicken.
- Cover the skillet with a lid, slightly cracked, and reduce the heat to low.
- Cook for 20 minutes or until the chicken is cooked through.
- Serve over Cauli-Rice and garnish with toasted sliced almonds.
Nutrition Facts (estimated)
Servings
4-8
Calories
350
Total fat
15g
Total carbohydrates
20g
Total protein
30g
Sodium
200mg
Cholesterol
80mg
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