Italian Chicken with Tomatoes and Olives
Chatelaine
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* PLUS Cooking time: 6 minutes, Baking Time: 40 minutes
Ingredients
-
4
skinless, boneless
chicken breasts
-
1 tbsp
olive oil
-
2
large red
bell peppers
-
1 cup
pitted black
olives
-
2 cups
chicken broth
-
796-mL can
plum
tomatoes
-
540-mL can
kidney beans
, optional
-
1 cup
long-grain
rice
-
4
garlic cloves
, minced
-
3 tbsp
drained
capers
-
2 tsp
Italian seasoning
-
1/2 tsp
salt
-
1/4 cup
coarsely chopped fresh basil or
mint
Instructions
- Preheat oven to 400F (200C). Cut chicken into bite-size pieces. Heat oil in a large ovenproof saucepan over medium-high heat. Add chicken. Do not crowd pan. You may have to cook in two batches. Sauté until golden, 6 to 8 min, then remove to a bowl.
- Meanwhile, coarsely chop peppers and slice olives. When all chicken is removed from pan, add broth. Using a wooden spoon, scrape up any browned bits from pan bottom. Drain juice from tomatoes and discard, leaving tomatoes in can. Using a kitchen knife and a back-and-forth motion, cut tomatoes into large pieces. Add to broth. Drain and rinse beans. Add to pan with rice, garlic, capers and Italian seasoning and salt. Return chicken and any juices to pan with peppers and olives. Bring to a boil, stirring often, then cover with a lid or foil. Bake in centre of oven until liquid is absorbed, 40 to 45 min. Spoon into bowls and sprinkle with basil.
Nutrition (per serving)
- Calories
- 278,
- Protein
- 25 g,
- Carbohydrates
- 34 g,
- Fat
- 4 g,
- Fibre
- 3 g,
