Tuscan Chicken With Olives and Capers
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This chicken recipe gets bold flavor from capers, tomatoes, and olives.
Give it even more richness with kalamata or other specialty olives.
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Tuscan Chicken With Olives and Capers
This chicken dish gets bold flavor from capers, tomatoes, and olives. Give it even more richness with kalamata or other specialty olives.
Ingredients
- 2 tsp. olive oil, divided use
- 4 (4 oz.) each raw chicken breasts, boneless, skinless
- 4 medium shallots, chopped
- 2 cloves garlic, chopped
- 1 (15 oz) can diced tomatoes, no salt added
- 1 bay leaf
- 2 tsp. fresh thyme, chopped
- Ground black pepper (to taste; optional)
- 1 Tbsp. capers
- 2 Tbsp. sliced black olives
- 2 cups cooked brown rice
Instructions
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Heat 1 tsp. oil in medium skillet over medium-high heat.
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Add chicken; cook for 3 minutes on each side. Remove from pan. Keep warm.
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Heat remaining 1 tsp. oil over medium-high heat.
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Add shallots; cook, stirring frequently, for 3 to 4 minutes, or until translucent.
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Add garlic; cook, stirring frequently, for 1 minute.
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Add tomatoes, bay leaf, and thyme. Season with pepper if desired; cook, stirring occasionally, for 10 minutes.
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Add capers, olives, and chicken; cook, stirring occasionally, for 10 minutes, or until chicken is no longer pink in the middle. Remove bay leaf.
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Divide rice evenly between four serving plates. Top with chicken breast and sauce.
Container Equivalents
1 Green
1 Red
1 Yellow
½ tsp
2B Mindset Plate It!
Add more veggies for a great lunch option.
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