This recipe is super easy and delicious!
6-8 tomatoes, roma are best (*for ease you could use canned organic whole peeled tomatoes)
3 chicken breasts
6 organic zucchini
1/4 cup extra virgin olive oil
8-10 leaves of basil
Sea salt to taste
For the chicken: In a 9×9 glass pan, drizzle olive oil on the bottom. Rinse and place chicken in the pan. Add sea salt to season chicken, cover with foil. Cook at 350 for 30-35 minutes or until chicken in slightly brown. (I remove the foil for the last 5-8 minutes.)
For the sauce: In a large pot, cover tomatoes with water, bring to a boil. Once the water is boiling, remove the tomatoes from the water and allow to cool. Throw the boiling water away and dry the pot. Once the tomatoes are cooled enough to touch, peel the skin off the tomatoes and place them back in the potDrizzle olive oil to the bottom on the pot and cook tomatoes and olive oil on medium, cut the tomatoes up while in the pot. Add basil and let simmer for 15-20 minutes, add salt to taste.
*If you are using canned tomatoes, place them in a pot. Add basil, olive oil and salt. Use an emersion blender to blend the tomatoes and basil. Let simmer on medium-low for an hour or so.
For the zucchini: Spiralize 6 zucchini. Drizzle olive oil in a large pan and sauté zucchini for 5-7 minutes. Plate the zucchini, place the chicken on top and cover with the fresh tomatoe sauce and enjoy!
