Chicken Thigh, Tomatoes, and Olives

Quick and easy sauté chicken dish. Minimal prep time, minimal cook time.

Equipment

• Non-stick pan
• Measuring spoons
• Chef's knife

Ingredients

Servings: 2

• 10 oz skinless chicken thigh
• 8 cherry tomatoes
• 8 black olives
• 1 garlic clove
• 1/2 tsp avocado oil
• 1/8 tsp salt
• 1/4 tsp black pepper
• 1 cup mixed greens

Preparation

1. Slice cherry tomatoes, olives, and garlic clove in half.
2. Cube the chicken thigh into bite-size pieces, season both sides with salt and pepper. (I go light on the salt, but you do you.)
3. Over low heat, add olive oil and garlic to a non to a non-stick pan, cook until cook you get the aroma of the cooked garlic.
4. Increase heat to medium and add the chick thigh pieces to the pan. Brown the chicken on both sides.
5. Reduce heat to low and add the tomatoes and olives. Cover the pan with a lid and let it go until the chicken is appropriately cooked.
6. Plate with mixed greens.

Nutrition

Calculated values based on all ingredients, not preparation methods

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 223
% Daily Value *
Total Fat 9 g	15 %
Saturated Fat 1 g	7 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 119 mg	40 %
Sodium 418 mg	17 %
Potassium 171 mg	5 %
Total Carbohydrate 6 g	2 %
Dietary Fiber 1 g	6 %
Sugars 2 g
Protein 29 g	58 %
Vitamin A	71 %
Vitamin C	20 %
Calcium	16 %
Iron	11 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.