Chicken with Tomatoes and Arugula

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Nutritional Information

Amount per serving
  • Calories: 394
  • Fat: 15g
  • Saturated fat: 1g
  • Protein: 43g
  • Carbohydrate: 20g
  • Fiber: 1g
  • Cholesterol: 99mg
  • Sodium: 995mg


  • 4 6-oz. boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
  • Salt
  • 1/2 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 1/2 onion, finely chopped
  • 1 cup low-sodium chicken broth
  • 1 15-oz. can chopped tomatoes, drained
  • 1/2 cup pitted, chopped black olives
  • 4 cups baby arugula


  1. Sprinkle chicken with salt. Place flour in a shallow bowl. Dredge each half chicken breast on both sides with flour, shaking off excess over bowl.
  2. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook until golden on both sides, about 10 minutes total. Transfer to a plate and cover loosely with foil to keep warm.
  3. Heat remaining 1 Tbsp. oil in skillet. Add onion and cook, stirring, until softened, about 5 minutes. Add broth and tomatoes and cook until sauce has thickened, about 3 minutes. Stir in olives and arugula and cook, stirring, until arugula has wilted, about 1 minute. Season with salt.
  4. Pour sauce over chicken and serve.
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