This is one of my favourite mid-week meals. It’s healthy, comes together quickly, and the combination of bright cherry tomatoes and snap peas is delightful. One caution, because you leave the cherry tomatoes whole, they are VERY hot and juicy when you go to eat them, be careful not to burn your tongue!
Serves: 2 – though is easily scaled up (because I wanted some leftovers for lunch, I also made a side of toasted orzo)
Time: about 20-30 minutes, depending on thickness of chicken breasts
You will need:
- 2 chicken breasts
- lemon pepper seasoning
- 8oz snap peas (about 1 1/2 cups)
- 2 cups cherry tomatoes
- 2-3 tbsp oil
- 1 clove of garlic if desired
- salt and pepper to taste
In a heavy bottomed pan, heat oil over medium high heat. Sprinkle both sides of chicken breasts with lemon pepper seasoning. Cook chicken until browned and no longer pink inside, about 15-20 minutes. Remove from pan, place on a plate, and cover to keep warm.
In the same pan, add snap peas, then after a minute or two, cherry tomatoes. If necessary, add another tbsp of oil. Cook, stirring occasionally until snap peas and cherry tomatoes have some colour and some of the tomatoes have started to split – about 5-7 minutes. If desired, in the last minute of cooking add 1 crushed clove of garlic and salt and pepper to taste. You may find you don’t need to season the peas and tomatoes as some of the lemon pepper seasoning is likely stuck to them from the chicken 🙂
If necessary, you can add the chicken back to the pan to reheat when tomatoes and peas are almost finished cooking, I find this is generally unnecessary as long as you cover the chicken to keep warm.