Chicken Thighs with Tomatoes, Olives & Capers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 246.9
- Total Fat: 10.4 g
- Cholesterol: 114.5 mg
- Sodium: 487.1 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.3 g
- Protein: 28.4 g
View full nutritional breakdown of Chicken Thighs with Tomatoes, Olives & Capers calories by ingredient
Introduction
My family is very fond of this. I rinse the olives & capers to remove excess oil & saltiness. A serving is 2 thighs & @ 1/4 cup of the tomato mixture (adapted from Cooking Light) My family is very fond of this. I rinse the olives & capers to remove excess oil & saltiness. A serving is 2 thighs & @ 1/4 cup of the tomato mixture (adapted from Cooking Light)Number of Servings: 4
Ingredients
-
8 skinless, boneless chicken thighs
1/2 tsp salt
1/4 tsp black pepper (I prefer fresh ground)
1 tsp EVOO
1 garlic clove, minced
1/4 C chopped, pitted black kalamata olives
2 tsp capers, rinsed & drained
1 can (14.5 ounce) can, no-salt added diced tomatoes, undrained (2.5 cups)
Crushed Red Pepper Flakes (dash, or to taste)
Directions
1) Sprinkle chicken with salt & pepper. Heat oil in a large nonstick skillet, over medium-high heat. Add chicken; cook 4 minutes per side. Remove chicken from the pan & keep warm.
2) Add garlic to the pan; saute 30 seconds. Add remaining ingredients; scrape pan to loosen browned bits. Return chicken & accumulated juice to pan. Reduce heat & simmer 5 minutes or until chicken is done.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user STRIKERMOM5.
2) Add garlic to the pan; saute 30 seconds. Add remaining ingredients; scrape pan to loosen browned bits. Return chicken & accumulated juice to pan. Reduce heat & simmer 5 minutes or until chicken is done.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user STRIKERMOM5.