1 can (14.5 ounces) diced tomatoes in juice, drained
1/2 cup chopped fresh parsley
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon jarred capers, drained and rinsed well
Salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
optional – 2 packages (10 ounces each) frozen leaf spinach, thawed and squeezed dry or one cup zucchini – sliced and quartered.
In a bowl, stir together tomatoes, parsley, 1 tablespoon oil, lemon juice, and capers. Season with salt and pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken until browned and cooked through, 3 to 4 minutes per side.
Add tomato mixture to skillet.
If using – add spinach or zucchini. Cook, stirring, until heated through, 2 to 3 minutes.
Serve over rice or pasta.
Serves 4.