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Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid (10 ounce) can diced tomatoes with green chile peppers, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Season the chicken breasts on both sides with the salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5–6 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then shred with two forks.
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