Chicken Thighs with Tomatoes, Olives, and Capers

By rossboys

Spread the chicken thighs out in the pan so this dish will cook quickly.

Ingredients

• 8 skinless, boneless chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp vegetable oil
• 1 Tbsp bottled minced garlic
• 1 cup chopped fresh parsley
• 1/4 cup chopped pitted kalamata olives
• 2 tsp capers
• 1 14.5oz can no-salt-added diced tomatoes, undrained

Preparation

Step 1

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over med-high heat. Add chicken, cook 4 min on each side. Remove chicken from pan, keep warm.

Add garlic to pan; saute 30 seconds. Add remaining ingredients, scrape pan to loosen browned bits. Return chicken and accumulated juice to pan; reduce heat, and simmer 5 min or until chicken is done.

Nutritional Information
Calories 174
Caloriesfromfat 28 %
Fat 5.5 g
Satfat 1.2 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 23.9 g
Carbohydrate 7.2 g
Fiber 2.5 g
Cholesterol 94 mg
Iron 2.8 mg
Sodium 566 mg
Calcium 61 mg