1 tbsp.olive oil
1 lg onion coarsley chpped
3 lg cloves of garlic,minced
1 tsp chopped fresh rosemary,or
1/4 tsp dried rosemary
1 lb boneless ,skinless chicken breast,cut into 1"pieces
1/4 tsp freshly ground black pepper
40 large pitted Kalamata olives, sliced ( about 1-1/3 cup)
8 oz. lg cherry tomatoes ,halved, or 2 med tomatoes ,cut into 1/2" pieces
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, 3-4 minutes.
Add chicken,sprinkle with pepper and stir. Cook until no longer pink, 5-7 minutes. Add olives. Cook and stir 1 minute until heated and fragrant. Stir in tomatoes. Reduce heat to medium-low, cover, and cook 4-5 minutes longer, until tomatoes are heated and juicy.
Serve over rice or couscous, if desired.
- 286 calories
- 25g protein
- 10g carbs
- 2g fiber
- 16g fat
- 63 mg chol
- 671g sodium