Chicken with Mushrooms & Tomato

Hands-on time: 20 minutes
Total time: 40 minutes
Serves: 1

1 4-ounce boneless, skinless chicken breast
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1/4 yellow onion thinly sliced
4 ounces button mushrooms, quartered
1 clove garlic, thinly sliced
1 medium tomato, diced
1/4 cup flat leaf parsley, chopped
1/2 cup cooked brown rice (optional)

Heat oven to 400 degrees. Rinse the chicken and pat dry with paper towels. Season the chicken with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a medium skillet over medium-high heat. Cook the chicken until browned, 2 to 3 minutes per side. Transfer to a plate. Add the onion and mushrooms to the skillet and cook, stirring occasionally for 5 minutes. Add the garlic, tomato, parsley, and the remaining salt and pepper. Cook for 2 minutes. Return the chicken to skillet and transfer to oven. Roast until the chicken is cooked through, 8 to 10 minutes. Serve with brown rice (if using).