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Chicken with Braised Tomatoes + Burrata

A delicious, crowd-pleasing, hearty meal that is perfect for brisk nights. This one pan dish comes together in 30 minutes and comes out picture-perfect every time. Serve it straight out of the cast iron to save on dishes!

Chef Tip: Can't find tomatoes on the vine? This recipe works wonderfully with canned or crushed tomatoes! Fresh cherry tomatoes aren't always required.

Ingredients

View Glossary Terms

Steps

Step 1

In a resealable bag, marinate the chicken with a pinch of salt and half a pouch of the Chimichurri sauce

Step 2

Heat a glug of oil in a braiser over medium-high heat and cook the chicken breast on both sides for about 5 minutes or until the chicken registers an internal temperature of 165F. Remove and set it aside

Step 3

In the same pan, add the chopped garlic and sauté for 30 seconds. Add a dash of water and deglaze the pan for any burnt bits

Step 4

Add the cherry tomatoes and ½ a pouch of the Romesco. Cover with a lid and allow it to braise for 10 minutes until the tomatoes break down

Step 5

Slice the cooked chicken and add it back to the braiser. Break the burrata over the tomatoes and chicken

Step 6

Garnish with a pinch chili flakes and torn basil leaves. Serve immediately

$39.00
4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

Ingredients

Piquillo Peppers (Piquillo Peppers, Water, Salt, Citric Acid), Extra Virgin Olive Oil, Roasted Almonds, White Wine Vinegar, Roasted Garlic, Smoked Paprika, Sea Salt, Crushed Calabrian Chili Peppers.
One-Time Purchase — $39.00
1
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$39.00
4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

Ingredients

Extra Virgin Olive Oil, Parsley, Sunflower Oil, Caper Puree (Capers, Water, Vinegar, Salt), Oregano, Lemon Zest, White Wine Vinegar, Sea Salt, Crushed Red Pepper.
One-Time Purchase — $39.00
1
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Glossary

1 Term found in this Recipe

Glug

Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

Braise

While boiling is cooking something in a large amount of water, braising is when something is seared or browned, then simmered in a shallow amount of liquid like a broth or sauce. It’s typically used for larger cuts of meat but can also be used for veggies, beans, and tofu.

Sauté

French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.

Pinch

A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.

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