Skill: Moderately Easy
1 medium onion, diced
2 cloves garlic, crushed
1 pound chicken breast, bone-in, skin removed
1 can chopped tomatoes (around 28 ounces)
1 cup chicken broth
1 tablespoon oregano
1/2 cup pitted Greek Kalamata olives
Pinch of sea salt and pepper
1 to 2 teaspoons butter
Gently coat the bottom of a medium-sized stock pot with butter over medium-high heat. Pan-sear the chicken on both sides to encapsulate the juices for baking. Remove from pan and set aside on dish.
Clean the stock pot from any excess or unwanted fat left from searing the chicken. Add a little olive oil and saute the onions and garlic over medium heat until softened.
Add the broth, chicken, olives, oregano, tomatoes, sea salt and pepper.
Cover the stock pot and simmer for approximately 35 minutes.
Serving Size: 1 chicken breast
Total Fat 12.8 g
Saturated Fat 0.3 g
Cholesterol 69 mg
Sodium 899.8 mg
Total Carbohydrate 19.46 g
Dietary Fiber 3.5 g
Sugars 10.6 g
Protein 30.8 g
Posted By Complete Nutrition and Stella Metsovas on May 28, 2013
RECIPE BY STELLA METSOVAS B.S. FOR COMPLETE NUTRITION http://www.completenutrition.com/foodie-fix