Ingredients

    1 tsp extra-virgin olive oil
    1 lb. organic chicken breasts
    1 tbsp Italian seasoning
    1/2 teaspoon sea salt, more to taste
    1 teaspoon freshly ground pepper, more to taste
    2 garlic cloves, crushed
    1 white onion, roughly chopped
    1/2 cups whole plum tomatoes (in sauce)
    1/2 tsp dried basil
    Optional: 2 tablespoons chili sauce or 1 teaspoon red pepper flakes
    Optional: 2 handfuls fresh organic spinach

Roasted Green Beans

    2 cups green beans
    2 teaspoon extra-virgin olive oil
    1 teaspoon Italian seasoning
    1/2 teaspoon garlic powder
    1/2 teaspoon sea salt
    1/2 teaspoon ground black pepper

Directions

    Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
    Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
    Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
    Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
    Lower heat to medium-low and add in tomatoes, basil, red pepper flakes if using, and salt and pepper to taste. Simmer for 8-10 minutes or until sauce has reduced and the chicken is fully cooked through.
    While sauce is simmering, pre-heat the oven to 350 ?. Line a baking sheet with parchment paper. Toss green beans in olive oil, Italian seasoning, garlic powder, sea salt, and pepper. Bake green beans for 10-15 minutes or until fully cooked through. When done, set aside until chicken has finished cooking.
    If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
    Remove from heat. Serve hot with roasted green beans!
    Green Beans: Pre-heat oven to 350 °F. Line a baking sheet with parchment paper. Toss green beans in garlic powder, salt, pepper, and olive oil. Place on the parchment lined baking sheet. Once oven is pre-heated, bake for 10-15 minutes, or until fully cooked.