For the chicken:

1 pound of chicken tenders

1 teaspoon of Kosher salt

1/2 teaspoon of black pepper

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of herbs de Provence

1 good pinch of red pepper flakes

2 tablespoons of olive oil

For the sauce

3 tablespoons of butter

1 pint of cherry tomatoes

1/2 teaspoon of Italian herbs

1 good pinch of garlic powder

1 cup of good white wine

1 handful of fresh basil, chopped

Start by seasoning the chicken with all of the seasonings listed above. Also, drizzle over the oil. Preheat a grill pan and cook the chicken on both sides until golden brown.

In a separate pan, start the sauce.

Heat the butter and once melted, add in the tomatoes. Season with the dried herbs and garlic powder. Then, add the white wine and basil. Allow the sauce to reduce by half. Then, add in the chicken and serve together.

Lemon Pepper Broccolini

4 cloves of garlic, sliced

1 tablespoon of butter

1 pound of broccolini, sliced

salt and pepper, to taste

1/2 cup of low sodium chicken broth

zest and juice of 1 lemon

Heat a skillet. Add in the butter and garlic. Once fragrant, add in the remaining ingredients and cook for 5-6 minutes or until the broccolini is tender.