This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of the green Sicilians or a combination of both. Serve over whole-wheat egg noodles with a mixed green salad on the side.
Active Time: 20 minutes |
Total Time: 20 minutes
1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
1 1/2 cups frozen chopped spinach, thawed
1/3 cup halved Sicilian or other green olives
1 tablespoon capers, rinsed
1/4 teaspoon crushed red pepper, or to taste
4 4-ounce chicken cutlets (see Tip)
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.
Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.
Per serving :
8 g Fat;
2 g Sat;
5 g Mono;
63 mg Cholesterol;
8 g Carbohydrates;
26 g Protein;
3 g Fiber;
527 mg Sodium;
401 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable,3 lean meat, 1 fat
Tips & Notes
Tip: If you can’t find chicken cutlets for this recipe, you can make your own. Purchase four 5-ounce chicken breasts. Remove the tenders and trim the fat. Place the chicken between pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to about 1/2 inch thick.