Ingredients

1/4 cup Extra Virgin Olive Oil (EVOO)
4 garlic cloves, pressed
1 Tbsp paprika
1/2 tsp crushed red pepper (optional)
4 boneless, skinless chicken breast halves
1 28 oz can diced tomatoes
1/2 cup minced parsley
Salt and pepper to taste

Directions

Preheat oven to 450.
Mix the EVOO, garlic, paprika and 1/4 cup parsley in a small bowl.
Place chicken breasts in a baking dish and spread 2 Tbsp of the olive oil mixture on top of the breasts. Add the remaining olive oil mixture to the diced tomatoes and then pour over top.
Place in middle of the oven and bake for 20-25 minutes.
Top with remaining parsley and serve over brown rice with a side salad.