Skillet Chicken with Olives and Tomatoes
A must-make Mediterranean meal that’s budget friendly too!
Ingredients
- 2 tbsp. Olive oil extra-virgin
- 1 pound Chicken breast boneless, skinless, cut into 1-inch pieces
- 1 Red onion chopped
- 2 cups Spanish olives pitted and halved
- 1 pint Cherry tomatoes
- 3 Garlic cloves sliced
- ¼ cup Fresh basil chopped
Instructions
- In a large skillet, heat the olive oil over medium-high heat until it shimmers
- Add the chicken and cook, stirring, until browned, about 7 minutes
- Add the onion and cook until soft, about 3 minutes. Add the olive, tomatoes, and garlic. Cook, stirring occasionally, until the tomatoes are soft, about 5 minutes more.
- Serve garnished with the basil
Notes
Side note: Add a helping of heart-healthy greens by stirring in 3 cups of baby spinach when you add the olives and tomatoes. To reduce sodium content, use only 1 cup of olives.
Calories – 294; Total Fat – 17 grams; Saturated Fat – 3 grams; Cholesterol – 65 milligrams; Carbohydrates – 7 grams; Fiber – 2 grams; Protein – 24 grams; Sodium – 938 milligrams