INGREDIENTS

Main:
6-8 ounce boneless chicken breast with the skin
1 tablespoon oil

Tomato Stew:
1 tablespoons oil
1 tablespoon ginger
½ teaspoon five spice (an Asian blend of spices found at your local supermarket)
2 beefsteak tomatoes

Yogurt Sauce:
3 tablespoons yogurt
1 teaspoon ginger, minced

Garnish:
4 cilantro leaves, sliced
½ cup iceberg lettuce, thinly sliced
1 tablespoon oil

PREPARATION

For Chicken:
Heat a nonstick skillet over medium heat. Season chicken with salt and pepper. Add 1 tablespoon of oil to skillet to coat the pan and then add chicken breast skin side down. Sear on one side for 10 minutes or until cooked 80 to 90 percent of the way through. Turn chicken over and sear 5 minutes longer or until golden on both sides. Slice chicken and set aside.
* Note, chicken can be grilled.

For Tomato Stew and Yogurt Sauce:
Mix the yogurt and ginger in a bowl. Meanwhile, over medium heat cook the ginger and five spice in 1 tablespoon of oil until golden brown. Add the tomatoes and cook until tender. Season with salt and pepper.

Place the shredded lettuce in the center of a plate and top with tomato stew, and then the chicken. Scoop yogurt sauce over the chicken and finish with the sliced cilantro. Drizzle with remaining oil and serve. Eat and enjoy!

Serves 1.

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