Tomato Chicken Skillet

Here is a quick fix dinner that I make in a cast iron skillet and bring from stove top to table to serve.  Greek inspired, you can top with chopped black olives and fresh snipped basil or marjoram.  Eat as is or spoon over cooked quinoa (CORE Plan) or spiralized zucchini/yellow squash (ADVANCED Plan).

Tomato Chicken Skillet
Makes 4 Servings

4 free-range organic chicken breast halves (boneless, skinless)
Sea salt and fresh black pepper (to taste)
1 Tbsp coconut oil
1 1/2  cups zucchini, sliced (can use frozen)
3/4 cup green pepper, sliced
1 white onion, sliced and separated into rings
3 cloves garlic, minced
1/4 tsp fresh ground black pepper
1/4 cup filtered water
14 oz organic crushed tomatoes (homemade or jarred is best)
1/2 cup organic feta cheese, crumbled

1.) Sprinkle chicken with sea salt and black pepper, to taste.  Heat a large skillet over Medium-High heat.  Add coconut oil and chicken to skillet and cook until cooked completely thru (6-8 minutes per side). Remove chicken from skillet.

2.) Add zucchini, green pepper, onion, garlic, and black pepper to skillet.  Add water and reduce heat to Low/Simmer.  Cover and cook for 5 minutes, stirring once.

3.)  Stir in crushed tomatoes.  Bring to a boil then cover and lower heat to simmer for 5 minutes.  Add chicken breasts back to skillet and stir to combine.  Remove from heat.  Sprinkle with feta cheese and serve immediately.