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Skillet Chicken with Tomatoes and Capers

cooking

 

 

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.

 

 

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