Here's an easy weeknight dinner recipe for all my tomato lovers! This recipe requires no more than thirty minutes from start to finish. The tomatoes are lightly dressed in champagne vinegar, a wild fermented sriracha and ginger! Chicken thighs, pork or salmon can be swapped in, if chicken breasts aren’t your thing and I highly recommend crisping any leftover rice that you have hangin’ out in your fridge. To do this, just add a little bit of extra avocado oil to the bottom of the cast iron skillet, add the rice and let it cook undisturbed for a few minutes until the rice is golden brown, remove from heat and serve. I love to serve this with a simple salad of 50/50 mix of arugula and watercress (the superior salad blend) or with Clare’s Spicy Plum Salad!
For the Chicken
In a large bowl, whisk together avocado oil, garlic, lemongrass, salt, black pepper, chili and umami powder. Add chicken, toss to combine. Cover and refrigerate for at least 4 hours, or overnight.
When you’re ready to cook, preheat a cast iron skillet over medium-high heat.
Add marinated chicken to skillet and cook on each side for about 4-5 minutes or until an instant read thermometer inserted into the thickest part of the breast registers 165F. Remove from pan and allow to rest for 5 minutes.
While the chicken is cooking, prepare the tomatoes. To a large bowl, add tomatoes, vinegar, sriracha, ginger, shallot, basil and lime juice. Season with salt and pepper to taste.
Spoon marinated tomatoes over chicken. Garnish with more basil, if desired. Serve with bread or rice.