Cherry Tomato & Chicken Saute With Brown Rice

Starrah's Note:

This is a quick and delicious lunch, especially if you use instant rice or prepare and freeze the rice ahead of time. You can also expand it by adding eggplant and/or broccoli to the sautee, at the same time as the chicken.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 8 cherry tomatoes
• 100 g boneless white chicken meat
• ¼ white onion
• 2 large garlic cloves
• 2 tablespoons extra virgin olive oil
• 1 ½ teaspoons brown sugar
• 1 teaspoon oregano
• salt
• black pepper
• ½ cup cooked brown rice

Directions:

1. Quarter the cherry tomatoes, preserving as much juice as possible. Dice the onion, and mince the garlic.
2. Heat the olive oil in a pan on medium. Add the onion and garlic, and cook until onions begin to soften.
3. Add the brown sugar while stirring. Stir and cook for one more minute.
4. Add the tomatoes. Cook until the juice from the tomatoes begins to fill the bottom of the pan. As they cook, squash the tomatoes with a wooden spoon in the pan to create a sauce.
5. Push the saute to the edges of the pan, creating a clear circle in the middle. Add chicken, cooking and slowly mixing with the rest of the saute.
6. Before the chicken is entirely cooked, add the spices. Cook until chicken is cooked through.
7. Mix with the cooked rice in a bowl, and enjoy!