Provençal Chicken with Olives & Tomatoes

Servings: 5

Provence is a small region in southeastern France that borders the Mediterranean Sea. Its cuisine involves olives, garlic, olive oil, and tomatoes, thanks to the warm, dry climate. This recipe was inspired by my recent trip there and is best served alongside some greens, such as the Berry & Burrata Summer Salad (page 78).

INGREDIENTS

1½ tablespoons extra-virgin olive oil, divided
1½ pounds chicken tenderloins
1 medium red onion, chopped
1 teaspoon minced garlic
1 (15-oz.) can crushed tomatoes
½ cup sliced black olives
1 tablespoon fresh oregano
1 cup halved yellow cherry tomatoes
1 teaspoon salt
½ teaspoon ground black pepper

INSTRUCTIONS

1. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat.
2. Add the chicken and cook, stirring frequently, for 10 minutes, until browned on all sides. Transfer the chicken to a plate and cover to keep warm.
3. Place the remaining ½ tablespoon of olive oil and the onions in the same skillet and return to medium-high heat. Cook for 3–4 minutes, until the onions become translucent.
4. Stir in the garlic and cook for 1 minute, until fragrant. Stir in the crushed tomatoes, olives, and oregano and cook for 6–8 minutes, until the flavors become incorporated.
5. Return the chicken to the skillet, and add the cherry tomatoes, salt, and pepper. Stir well and remove from the heat.
6. Allow to cool for 5 minutes before serving. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • per one serving •

Calories 384
Total Fat 26 g 33%
Saturated Fat 6 g 30%
Polyunsaturated Fat 8.7 g —
Monounsaturated Fat 10.9 g —
Trans Fat — 
Cholesterol 102 mg 33%
Sodium 418 mg 18%
Total Carbohydrates 9 g 3%
Dietary Fiber 2 g 7%
Total Sugars 5 g —
Protein 27 g 54%
Vitamin A 93 mcg 10%
Vitamin C 18 mcg 20%
Vitamin D 0.3 mcg 2%
Potassium 595 mg 15%
Calcium 58 mg 6%
Iron 2.6 mg 15%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here