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Sautéed Chicken
with Olives and TomatoesSautéed Chicken with Olives and Tomatoes

Serve with a large mixed green salad topped with your favorite vinaigrette.

Makes 4 servings

1 pound boneless, skinless chicken breasts, chopped
1 tablespoon olive oil
1/2 medium onion, chopped
2 cups diced fire roasted tomatoes
1/2 cup chopped kalamata olives
1 garlic clove, minced
1/4 teaspoon oregano
1/4 cup chopped fresh basil
Salt and pepper to taste

1. Slice or chop chicken breast into bite-size pieces. Set aside.

2. Add olive oil to a deep-sided skillet, and heat over medium high. Add onion, and stir for about 4 minutes.

3. Add chicken to pan, stir, and cook another 5 minutes until chicken starts to brown.

4. Add tomatoes, olives, garlic, and oregano. Stir again, and cook for another 5 minutes over low heat.

5. Stir in fresh basil, and season with salt and pepper to taste.

Per serving:
241 Calories
13g Fat (1g sat)
26g Protein
4g Carbohydrates
4g Sugar
trace Dietary Fiber
66mg Cholesterol
546mg Sodium



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