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Spicy Tomato-Jalapeño Chicken Breasts


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  • 4 large boneless skinless chicken breast halves (abt 7 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 can petite-cut diced tomatoes with
  • zesty jalapeños (14 1/2 oz) (such as Del Monte's)
  • 1 tablespoon nonpareil capers rinsed, drained
  • 1 tablespoon minced fresh oregano (or 1 tspn dried oregano)


Servings 4


Step 1

Sprinkle chicken on both sides with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Arrange chicken in a single layer and cook without moving 3 minutes, until browned. Turn and cook 2 to 3 minutes more.

Add tomatoes, capers and oregano to skillet. Reduce heat to medium-low; cover and simmer 9 minutes until chicken is just cooked through. Transfer chicken to plates and spoon sauce over top.

This recipe yields 4 servings.

Carbohydrates: 4 grams
Net Carbs: 4 grams
Protein: 40 grams
Fat: 8 grams
Calories: 262

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