Herbed Chicken with Tomatoes

What's Cooking Wednesday:  Herbed Chicken with Tomatoes (served over quinoa with broccoli)

{Ingredients} 

-2 tsp crushed basil leaves
-2 tsp garlic powder
-2 tsp crushed rosemary
-3 TBSP almond meal
-1/12 lbs thin-sliced boneless, skinless chicken breasts
-2 TBSp olive oil
-1 small onion, finely chopped
-1 can diced tomatoes, drained
-1 1/2 C chicken stock
-2 TBSP almond milk

{Directions}

1.  Mix the herbs and 2 TBSP almond meal in a dish.  Coat the chicken in the seasoned mixture.  Heat 1 TBSP olive oil on medium heat.  Add the chicken and cook until golden brown and cooked through (flipping sides).  Remove from the skillet.
2.  Heat remaining 1TBSP olive oil and add the onion.  Cook the onion until softened, then add the tomatoes and chicken stock.  Bring to a boil, stirring occasionally.  Stir in the almond milk.
3.  Return the chicken to the skilled and cook until heated through.

I served it over cooked quinoa with a side of steamed broccoli (with lemon juice, salt, and pepper - one of my favorite sides hands down).