8 boneless, skinless chicken thighs
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1 Tbsp minced garlic
1 cup parsley, minced
1/4 cup chopped kalamata olives
2 tsp drained capers
1 (14.5 oz) can diced tomatoes, do not drain--fire roasted are the best
How to Make:
Sprinkle chicken with salt and pepper.
put the chicken in a generous size bowl and add oil. Toss well to coat the thighs.
Prep remaining ingredients while pan heats and chicken "rests".
Heat a nonstick skillet over med-high heat. Add chicken and brown well on both sides, about 4 min on each side. Remove thighs from pan and keep warm.
Add garlic to pan and saute about 30 seconds. Add remaining ingredients, scraping up any browned bits. Return chicken and any accumulated juices to the pan, reduce heat and simmer about 5 minutes for boneless thighs and 10 for bone-in--or until chicken is done.
Serving--2 thighs with 1/4 cup sauce.
174 cal/serving
We like to serve this over couscous, pasta, rice or quinoa.