Description
Mediterranean Chicken with Olives and Tomatoes
Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes (with juice)
1/2 cup Kalamata olives, halved
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
1/2 cup chicken broth
Fresh parsley, chopped (for garnish)
For Serving
Cooked couscous, quinoa, or rice
Directions
Season the Chicken:
Rub the chicken breasts with salt, pepper, and smoked paprika.
Sear the Chicken:
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
Sauté the Aromatics:
In the same skillet, add the onion and garlic. Sauté for 2–3 minutes until fragrant.
Build the Sauce:
Add diced tomatoes, chicken broth, oregano, and red pepper flakes. Stir well.
Simmer the Chicken:
Return the chicken to the skillet and spoon the sauce over it. Add olives. Cover and simmer for 15–20 minutes until the chicken is cooked through (165°F internal temp).
Serve and Garnish:
Serve over couscous, quinoa, or rice. Garnish with chopped parsley.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~320 kcal per serving (without couscous)
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