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Chicken-Olive Saute by Samantha Taylor serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

1 tbsp

olive oil

1 lg

onion

3 lg

cloves garlic, minced

1 tsp

chopped fresh resemary or 3/4 tsp dried rosemary, crumbled

1 lb

boneless, skinless, chicken breast, cut into 1" pieces

1/4 tsp

freshly ground black pepper

40 lg

pitted kalamata olives, sliced (about 1 1/3 cup)

8 oz

lg cherry tomatoes, halved, or 2 med tomatoes, cut into 1/2" pieces (about 1 1/2 cup)

Directions:

1. Warm oil in large nonstick skillet over medium-high heat. Add onion, garlic, and rosemary and cook, stirring often, until tender and just starting to brown, 3 to 4 minutes.

2. Add chicken, sprinkle with pepper, and stir. Cook, turning often, until no longer pink, 5 to 7 minutes. Add olives. Cook and stir 1 minute until heated and fragrant. Stir in tomatoes. Reduce heat to medium-low, cover, and cook 4 to 5 minutes longer, until tomatoes are heated and juicy. Serve over rice or couscous, if desired.

Recipe Notes
Flat Belly Bonus Kalamata olives ripen on the tree, so they have higher oil content--and therefore more belly-slimming MUFA--than regular canned or jarred types.

Categories:

Main Dishes
Poultry