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Sun-dried tomatoes concentrate the fruit's fructose, which a low fructose diet limits; the small amount used here (about one and a half tablespoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sun-dried tomato, please tap it and change its rating to Red.
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the olive oil, dried oregano, garlic powder, salt, and black pepper, then rub the mixture evenly over both sides of the chicken.
Heat a large skillet or grill pan over medium-high heat until a drop of water evaporates on contact. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into 1/2-inch strips.
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