My Personal Favorite Halal Tomato Basil Chicken Recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Thinly slice a red onion, cutting it in half and then into thin slices.

Cut a couple beef steak tomatoes into thick slices using a serrated knife.

Chop some multicolored grape or cherry tomatoes in half.

Cut up 4 Serrano peppers, adjusting the quantity based on heat preference.

Put all the veggies in a large baking dish and top with about 3 tablespoons of olive oil, salt and pepper to taste (about half a teaspoon).

Mix all the veggies together.

Add about a tablespoon of garlic powder and mix again.

Bake the veggie mixture in the oven at 350°F for around 10 minutes.

Flatten out 2 lbs of chicken breasts to an even thickness.

In a mixing bowl, add 1 to 2 tablespoons of olive oil to the chicken breasts, along with about half a teaspoon each of salt and pepper, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder.

Mix the chicken until the seasonings are evenly distributed.

Spray the grill rack with non-stick spray while the grill is cold.

Turn on the grill and let it heat up before placing the chicken on.

Cook the chicken for a few minutes, flipping a few times to get nice grill marks, until it reaches an internal temperature of about 160°F.

Remove the chicken from the grill and place it in the baking dish with the roasted veggies.

Bake the chicken and veggies together in the oven for about 5 to 8 more minutes, or until the thickest part of the chicken registers 165°F.

Aesthetically place some fresh basil over the top of the roasted veggies and chicken.

Serve with bread and ricotta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens