Chicken-Olive Sauté Olives, tomatoes, and fresh herbs make this tummy-flattening dish a winner. Kalamata olives ripen on the tree, so they have higher oil content—and therefore more belly-slimming MUFA—than regular canned or jarred types. TIME: 30 minutes SERVINGS: 4 1 Tbsp olive oil 1 lg onion, coarsely chopped 3 lg cloves garlic, minced 1 tsp chopped fresh rosemary or ¾ tsp dried rosemary, crumbled 1 lb boneless, skinless chicken breast, cut into 1 pieces ¼ tsp freshly ground black pepper 40 lg pitted kalamata olives, sliced (about 1⅓ c), MUFA 8 oz lg cherry tomatoes, halved, or 2 med tomatoes, cut into ½ pieces (about 1½ c) 1. WARM oil in large nonstick skillet over medium-high heat. Add onion, garlic, and rosemary and cook, stirring often, until tender and just starting to brown, 3 to 4 minutes. 2. ADD chicken, sprinkle with pepper, and stir. Cook, turning often, until no longer pink, 5 to 7 minutes. Add olives. Cook and stir 1 minute until heated and fragrant. Stir in tomatoes. Reduce heat to medium-low, cover, and cook 4 to 5 minutes longer, until tomatoes are heated and juicy. Serve over rice or couscous, if desired. NUTRITION (sauté only) 286 cal, 25 g pro, 10 g carb, 2 g fiber, 16 g fat, 2.5 g sat fat, 63 mg chol, 671 mg sodium
Posted on: Tue, 30 Sep 2014 06:35:33 +0000
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