Paleo Whole 30 compliant One-Pot Chicken

This recipe comes from Stupid Easy Paleo.   In my spare time I search for Whole 30 compliant meals, heck I have even made a pinterest board with all of my findings-Follow me here! This particular recipe is called Tuesday Night Chicken Recipe and since I have planned ahead, I naturally wanted to serve this on Tuesday! 

This was the first time I ate Fire-Roasted Tomatoes.  I really dig them, yum!  I thought this recipe was good enough to prepare for others but I wished my family appreciated my efforts more.  I did save some chicken for my children (second image) and left those pieces out of the sauce so they wouldn't complain; overall it's important to get them to eat than require them to enjoy the recipe! In addition, I didn't follow the recipe well enough so I marinated the chicken in the Italian Seasoning instead of the House Seasoning but added the House Seasoning to the chicken while I cooked it.  I am trying to lay off of salt, but I noticed others using salt at the table while eating it.  

The What's:

2 large skinless, boneless chicken breasts (about 1 pound [454 g])

1 tsp (5 g) House Seasoning Blend (see below)
Extra virgin olive oil
1 cup (150 g) diced white or yellow onion
2 cloves garlic, minced
1 batch Italian Seasoning Blend (see below)
½ tsp kosher salt
¼ tsp ground cinnamon
1 (14.5 oz [411 g]) can fire-roasted tomatoes
Fresh basil and/or flat-leaf parsley for garnish
For the House Seasoning Blend:
1 tsp garlic powder, 1 tsp onion powder, ¼ tsp cayenne, ½ tsp black pepper
For the Italian Seasoning Blend:
1 tsp basil, 1 tsp oregano, ½ tsp marjoram, ½ tsp thyme, ¼ tsp red chili flakes

The How's:

1. Prepare the chicken breasts first by filleting lengthwise to make 2 thick breasts into 4 thinner ones. Dust both sides with the House Seasoning Blend.
2. Heat a high-sided skillet over medium-high heat and add a little bit of olive oil to the pan—enough to just coat the bottom. When the oil is hot, lay the seasoned chicken breasts in to sear. Work in batches to avoid overcrowding the pan as overcrowding leads to steaming, not browning. When the chicken has been seared (note, not fully cooked) on both sides, transfer it to a plate and set aside.
3. Reduce the temperature to medium and replenish the pan with a little more olive oil if it looks dry. Add the onion, garlic, Italian Seasoning Blend, kosher salt and cinnamon and cook, stirring often. If you are not accustomed to building sauces this way, I know it may appear a bit strange, but trust me on this. Applying heat and oil to the dried herbs prior to immersing in liquid revives the oils and creates a deeper flavor. It’s the trick to crafting a rich tomato sauce in such a short amount of time.
4. Cook until the onion is translucent and the garlic and herbs fragrant. Pour in the fire-roasted tomatoes and mix together. When the sauce bubbles, add the par-cooked chicken back to the pan, nestle it into the spiced-tomato-goodness, cover and reduce the temperature to a simmer.
5. Simmer for 15 to 20 minutes while chopping the fresh garnishes—use either or both basil or flat-leaf parsley.
6. I like to serve this directly from the pan after scattering with the vibrant green fresh herbs.