Chicken Thighs with Tomatoes, Olives and Capers

By GrandmaFred

Chicken thighs

Ingredients

• 8 skinless, boneless chicken thighs
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 tsp. vegetable oil
• 1 tbl. minced garlic
• 1 c. chopped fresh parsley
• 1/4 c. chopped pitted kalamata or black olives
• 2 tsp. capers
• 1 14 oz. can diced tomatoes, undrained
• assortment of cut vegetables such as zucchini, squash and/or mushrooms

Preparation

Step 1

Sprinkle chicken with salt and pepper. Heat oil in a large non-stick skillet over medium high heat. Add chicken; cook 4 minutes on each side. Remove from pan; keep warm.

Add garlic to pan; saute 30 seconds. Add remaining ingredients; scrape pan to loosen browned bits. Return chicken to pan. Reduce heat; simmer 5 minutes or until chicken and chopped vegetables are done.

Per serving: 174 calories, 5 grams fat, 2.5 grams fiber (not counting cut vegetables)