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Chicken Thighs with Tomatoes, Olives, and Capers

Yield 4 servings (serving size: 2 thighs and about 1/4 cup tomato mixture)
Spread the chicken thighs out in the pan so this dish will cook quickly.

Ingredients

  • 8 skinless, boneless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon vegetable oil
  • 1 tablespoon bottled minced garlic
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped pitted kalamata olives
  • 2 teaspoons capers
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Nutrition 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

How to Make It

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

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