Lean Chicken breasts are the perfect Paleo choice to satisfy your protein requirements. Paired with fresh fruit, this meal is the Paleo version of comfort food. SERVES 4.
4 Chicken breasts, with bone and skin
Freshly ground black pepper, to taste
3 tablespoons extra virgin olive oil
1 fennel bulb, cored and sliced
1 pint or (3.8 litres) cherry or grape tomatoes, washed and halved
1/2 cup coarsely chopped fresh basil
4 fresh basil leaves for garnish
Preheat the oven to 425 degrees Fahrenheit or (220 degrees Celsius). Season chicken breasts thoroughly with freshly ground pepper.
Heat 2 tablespoons of the olive oil in a cast iron skillet over high heat.
Place chicken in the pan and sear each side for five minutes. Remove from pan and set aside.
Drain the excess fat from the pan and return pan to the burner, adding fennel, tomatoes, and the remaining tablespoon of olive oil.
Place chicken in pan and sprinkle with chopped basil.
Cover with foil and bake for thirty minutes. Change oven setting to broil.
Remove foil and set under broiler for five minutes.
Remove from oven and tent with foil.
After five minutes, garnish each chicken breast with fresh basil leaves.