Yield: 4 servings

4 skinless, boneless chicken breasts or thighs

1 28-oz can of organic, diced, fire-roasted tomatoes

¼ cup capers (4 Tbsp)

¼ tsp Himalayan salt

1 tsp dried oregano

1 tsp dried basil

2 medium-sized, fresh garlic cloves, peeled and thinly sliced

1 Tbsp organic, extra virgin olive oil

Preheat oven to 400°F. Place cast iron pan on a medium-high stove and sauté garlic until brown. Add chicken and pour fire-roasted tomatoes evenly over it. Add capers. Sprinkle salt, oregano and basil over chicken and tomatoes. Place uncovered cast iron pan into the oven for approximately 35 to 40 minutes or until chicken is tender. If desired, serve over garbanzo wheat- and gluten-free pasta.

Recipe courtesy of frequent contributor Marlaina Donato.