* All should be organic if possible
4 Chicken breast
2 Roma tomatoes, chopped
1 Small onion, chopped
3 Cloves of garlic, minced
1 tsp. basil
1 tsp. oregano
1 tsp. parsley
1/2 tsp. cayenne pepper
1/2 tsp. ground pepper
1 Pinch of salt
Use 1 to 2’’ deep baking pan.
Preheat oven to 325 F, 165 C.
Wash and rinse all meat and vegetables.
Place chicken flat in the pan. Softly mix all ingredients in a bowl. Pour the mixture on top of the chicken. Best if cooked in a stainless steel or high temp glass dish, that can be covered with high temp baking lid, tin foil works as long as it doesn’t touch food.
Bake for 60 minutes.
When the chicken is finished baking it’s time to take out of oven, you can use cooking thermometer to check internal temperature. Take a piece of chicken out of the dish one at a time and pull apart using two forks, hands not recommended. After the chicken is pulled place back into the baking dish, repeat until all chicken is pulled. Mix the pulled chicken with the sauce still in baking dish and it’s ready to serve.
Delicious in romaine lettuce cups, on top of salads and in Paleo Wraps!
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