Low-Calorie Chicken and Tomato Skillet

1.Heat a non-stick skillet over medium heat.

2.Season the chicken breasts with salt, pepper, and paprika.

3.Add the seasoned chicken breasts to the skillet and cook for 5-6 minutes on each side, or until cooked through. Remove from skillet and set aside.

4.In the same skillet, add the sliced onion and cook until translucent, about 3-4 minutes.

5.Add the minced garlic, dried oregano, and red pepper flakes. Cook for another minute.

6.Stir in the halved cherry tomatoes and cook for 2-3 minutes until they start to soften and release their juices.

7.Pour in the chicken broth and balsamic vinegar. Bring to a simmer and let it cook for 2-3 minutes to thicken slightly.

8.Return the cooked chicken breasts to the skillet and coat them with the tomato mixture. Let it simmer for another 2-3 minutes to allow the flavors to blend together.

9.Garnish with fresh basil leaves before serving.

10.Serve the Low-Calorie Chicken and Tomato Skillet hot and enjoy!